Tipsy Cake; or Brandy Trifle
From Modern cookery, in all its branches, 1884
Serves 1
White wine can be used instead of brandy.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 417. The excerpt below is the record exactly as published.
TIPSY CAKE; OR BRANDY TRIFLE. The old-fashioned mode of preparing this dish was to soak a fight sponge or Savoy cake in as much good French brandy as it could absorb ; then, to stick it full of blanched almonds cut into whole-length spikes, and to pour a rich cold boiled custard
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