vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tipsy Cake
From Cassell's dictionary of cookery, 1892
Serves 1
Juice of half a lemon can be mixed with the wine and brandy.
Presented as published in 1892. 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
837Calories
27 gProtein
58 gCarbs
45 gFat
Full nutrition (35 nutrients)
Calories837 kcal
Protein27 g
Carbohydrates58 g
Fiber7.9 g
Sugars43 g
Total Fat45 g
Saturated Fat9.5 g
Monounsaturated Fat24 g
Polyunsaturated Fat8.6 g
Omega-30 g
Cholesterol237 mg
Sodium256 mg
Potassium878 mg
Calcium483 mg
Iron4 mg
Magnesium193 mg
Phosphorus615 mg
Zinc3.6 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A138 mcg
Vitamin E15 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.6 mg
Folate60 mcg
Choline35 mg
Caffeine1.5 mg
Alcohol17 g
Water263 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2001. The excerpt below is the record exactly as published.
Tipsy Cake.— Take a moulded sponge or savoury cake three or four days old. Cut it quite level at the bottom, so that it will stand firmly on the dish, pierce it in several places with a skewer or knitting needle, and pour over it as much sweet wine mixed with two wine-glassfuls of brandy as it will absorb. Take up the liquor that flows into the dish, and pour it over again and again until the cake is (|uite soaked. Blanch two ounces of sweet almonds, split them into spikes, and stick them all over the cake. Pour round it a rich cold boiled custard,
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