Tipsy Cake
From La cuisine creole, 1885
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 66. The excerpt below is the record exactly as published.
TIPSY OAKE. Place a sponge cake weighing about a pound in a glass bowl, pour over it half a pint of sherry and Madeira (mixed). Make a riih custard of six eggs and a quart of milk, sweeten to taste, flavor
Cook this with the app: pantry check, scaling, and the assistant.