vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tipsy Parson
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 60. The excerpt below is the record exactly as published.
TIPSY PARSON R. V. J. Moisten sponge cake with 1 cup of sherry wine. Make a custard of 1 pint of milk and yolks of 3 eggs. Pour over cake while hot. Just before it goes to the table, stick it full of blanched almonds. Beat the whites to a stiff froth with 2 tablespoons of powdered sugar; then add 1 cup of sweet cream and pour over cake. Before adding the last, stir in candied fruit, if desired
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