Tipsy Cake
From The child's cookery book, 1900
Use different colored jams for a better appearance.
Presented as published in 1900. 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
Nutrition per serving
402Calories
2 gProtein
4 gCarbs
42 gFat
Full nutrition (22 nutrients)
Calories402 kcal
Protein2.4 g
Carbohydrates4.5 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium24 mg
Potassium113 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water68 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 14. The excerpt below is the record exactly as published.
Tipsy Cake Cut four sponge cakes lengthways and spread them alternately with strawberry and apricot jam. Place them in a glass dish with a layer of macaroons, also covered with jam, and then cover with a layer of ratafias, fill up all the corners with ratafias, and make a compact mass. Over this pour a teacupful of raisin wine, or if wine is not permitted, soak in milk flavoured with vanilla, but remember if you ever have to make tipsy cake with wine that the great secret of a good one is to use raisin wine 82 ’The Child'" s Cookery Book and different coloured jams. After soaking the cakes for two or three hours, put over the top a gill of cream
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