vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tipsy Cake (simple, for children)
From Cassell's dictionary of cookery, 1892
Serves 3
Cost approximately 3s.
Presented as published in 1892. 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
620Calories
13 gProtein
97 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein13 g
Carbohydrates97 g
Fiber1.2 g
Sugars69 g
Total Fat20 g
Saturated Fat8.2 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.6 g
Cholesterol199 mg
Sodium596 mg
Potassium360 mg
Calcium228 mg
Iron2.1 mg
Magnesium29 mg
Phosphorus399 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0.8 mg
Vitamin A97 mcg
Vitamin E1 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate58 mcg
Choline39 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2000. The excerpt below is the record exactly as published.
Spread a little jam on each side of these, and pile them one upon the other in the centre of a glass dish. Sift powdered sugar thickly over them, and pom- upon them as much sherry as they will absorb. Blanch two or three ounces of sweet almonds, cut them into shreds, and stick them all over the surface of the bread. Pour a good custard round them, and set the dish aside until wanted. Tipsy bread should be made two or three hours before it is wanted. Tipsy Cake.— Take a moulded sponge or savoury cake three or four days old. Cut it quite level at the bottom, so that it will stand firmly on the dish, pierce it in several places with a skewer or knitting needle, and pour over it as much sweet wine mixed with two wine-glassfuls of brandy as it will absorb. Take up the liquor that flows into the dish, and pour it over again and again until the cake is (|uite soaked. Blanch two ounces of sweet almonds, split them into spikes, and stick them all over the cake. Pour round it a rich cold boiled custard, and it will be ready for serving. Some- times the juice of half a lemon is mixed with the \\ane and brandy. Time, two hours to soak the cake. Probable cost, exclusive of the wine and brandy, 2s., if the custard is made with milk. Sufficient for a dish. Tipsy Cake (simple, for children). — Take a dozen small stale sponge cakes, spread a little jam on each, and arrange them in a pile in the centre of a deep glass dish. Pour over them as much raisin wine as they will absorb, and keep putting it over them till they are soaked. Pour round them a pint of nicely-flavoured cold cus- tard, and ornament the dish with dried fruits cut in slices.
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