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Tipsy Parsons
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 159. The excerpt below is the record exactly as published.
Tipsy parsons. Cut some slices of sponge cake about one-half inch thick. Soak them in sherry wine
Cook this with the app: pantry check, scaling, and the assistant.