tipsy cake
(from The Cook's Own Book: Being a Complete Culinary Encyclopedia, by N. K. M. Lee, 1832)
Ingredients:
Instructions:
Ingredients:
sponge cake porcupine, or just a slice of sponge cake
white wine
blanched sweet almonds, cut like straws
preserved strawberries or raspberries
Instructions:
Pour over a sponge cake, made in the form of a porcupine, as much white wine as it will absorb, and stick it all over with blanched sweet almonds, cut like straws; or pour wine in the same manner over a thick slice of sponge cake, cover the top of it with preserved strawberries or raspberries, and stick cut almonds all round it.
Mrs. N.K.M. Lee published The Cook's Own Book, Being a Complete Culinary Encyclopedia in 1832. This is an excellent collection of early 19th century recipes. Tipsy Cake is definitely among the most intriguing.
Mrs. Lee's Tipsy Cake is a very creative recipe. "Tipsy" is obviously a reference to the possible effects a generous amount of alcohol may have on the diner. Tipsy Cake was also humorously referred to as Tipsy Parson because it presumably lured many a Sunday-visiting preacher "off the wagon." The porcupine shape is a recurring theme in 19th century American cookery.
The recipe for a modern Tipsy Cake will follow.
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