vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tipsy Cake
From Cookery for every household, 1914
Serves 8
The jam may be omitted, and whipped cream may be used for decoration.
Presented as published in 1914. 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
123Calories
4 gProtein
9 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein3.7 g
Carbohydrates9.3 g
Fiber2.1 g
Sugars4.6 g
Total Fat8.6 g
Saturated Fat0.8 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol3.9 mg
Sodium18 mg
Potassium130 mg
Calcium49 mg
Iron0.7 mg
Magnesium45 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.7 mcg
Vitamin E4.2 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate9.2 mcg
Choline10 mg
Caffeine0 mg
Water5.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 721. The excerpt below is the record exactly as published.
Tipsy Cake 1 large sponge cake. 1 or 2 glasses sherry. 1 pt. custard. Sweet almonds. Apricot or raspberry jam
Cook this with the app: pantry check, scaling, and the assistant.