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Tipsy Cake

Name: Tipsy Cake
Yield: 2 servings
Ingredients: Take sponge cake; stick it full of almonds which have been blanched; turn over it as much white wine as it will absorb; pour over it as much soft custard as the dish will hold

From The new home cook book, 1896

Serves 2

Presented as published in 1896. 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

688Calories

21 gProtein

39 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories688 kcal

Protein21 g

Carbohydrates39 g

Fiber7 g

Sugars20 g

Total Fat41 g

Saturated Fat6 g

Monounsaturated Fat23 g

Polyunsaturated Fat8 g

Cholesterol124 mg

Sodium145 mg

Potassium686 mg

Calcium316 mg

Iron3.1 mg

Magnesium181 mg

Phosphorus504 mg

Zinc2.7 mg

Copper0.6 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A70 mcg

Vitamin E0.4 mg

Vitamin K1.5 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.8 mg

Folate19 mcg

Choline4.7 mg

Caffeine0 mg

Water219 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new home cook book (1896), page 136. The excerpt below is the record exactly as published.

TIPSY CAKE. Mrs. Gen. N. J T. Dana. Take sponge cake and stick it full of almonds which have been blanched ; turn over it as much white wine as it will absorb ; put it in a deep dish or glass bowl, and let it stand one hour, then pour over it as much soft custard as the dish will hold

Cook this with the app: pantry check, scaling, and the assistant.