Tipsy Cake
From The encyclopædia of practical cookery, 1890
Serves 8
Can be made in various styles.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 54. The excerpt below is the record exactly as published.
Tipsy Cake.— (1) Have ready a large stale sponge Cake, and pierce it through in several places with a skewer ; put it on a glass dish, and soak it in equal proportions of wine and brandy. As the liquid runs on the dish, pour it over again, and con- tinue this until the Cake is well soaked. Cut some blanched sweet almonds into long shreds, and stick them into the Cake. Pour over a good custard, and serve as soon as possible after being got ready. A few ratafias or macaroons make a good garnish for the dish. (2) Take a few, say ljoz., of sweet almonds,
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Cook this with the app: pantry check, scaling, and the assistant.