Tipsy Cake
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Cowslip wine is a good economical substitute for sherry.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 97. The excerpt below is the record exactly as published.
tipsy cake. Tipsy cake is a very economical as well as a nice way of using up the remains of stale cakes, such as pound cake, sponge cake, etc. When sponge cakes become dry they are not worth eating. Proceed therefore as follows : Cut the cake into slices, and spread each slice with a layer of gooseberry jam. Almost any other kind of jam, however, will do equally well. Pile the sponge cakes up in a glass dish into such a shape as cir- cumstances will permit. Then soak them in any kind of wine. The wine, if very dry, should be first sweetened with a little sugar. Sherry is a very good wine for this purpose, but for ordinary occasions, and espe- cially when the tipsy cake is in- tended for children, it is equally nice, and far more economical, to use a “children’s” wine, such as rich raisin wine, or still better, cowslip wine — in- deed cowslip wine is quite as good as sherry for making tipsy cake. 1 would ask those who have not tried it to make the experiment. Now pour some custard over the whole, then take some almonds
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.