The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Tipsy Cake Pudding

Puddings

Cake pieces soaked in wine or rum etc. Served with fruit, cream or custard (Soyer 1845)


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

397. Tipsy Cake.- Cut a small Savoy cake in slices, put them into a basin, and pour some white wine and a little rum over; let soak for a few hours, put into a dish, and serve with some custard round. It, may be decorated with a few blanched almonds or whipt cream and fruit.

These may be made with small sponge cakes, by soaking them in some white wine, in which currant-jelly has been dissolved; take twelve of them stale, which will cost sixpence soak them well, put them in a dish, cover them with jam or jelly, and thus make four layers, decorating the top with cut preserved fruit; dish with custard or whipt cream round.



See:
Buxton Pudding
Tipsy Cake
Tipsy Cake Pudding
Tipsy D'Arcy Spice Apples
Tipsy Kidneys
Tipsy Squire
Tipsy Trifle




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats