vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tipsy Cake
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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
615Calories
24 gProtein
48 gCarbs
36 gFat
Full nutrition (35 nutrients)
Calories615 kcal
Protein24 g
Carbohydrates48 g
Fiber5.4 g
Sugars38 g
Total Fat36 g
Saturated Fat8.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol242 mg
Sodium231 mg
Potassium738 mg
Calcium419 mg
Iron2.7 mg
Magnesium147 mg
Phosphorus547 mg
Zinc2.9 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E12 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2 mg
Folate52 mcg
Choline27 mg
Caffeine0 mg
Alcohol4.2 g
Water235 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 82. The excerpt below is the record exactly as published.
Tipsy Cake. — I sponge cake (pyramid shape is best), 1 wine- glass of brandy, sherry sufficient to soak it, juice of half a lemon, 3 oz. sweet almonds, 1 pint rich custard
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