Tipsy Cake
Soak sponge cake in wine and water. Make a custard of six eggs to one quart of milk, and pour over it. Reserve the whites, beat to stiff froth, to put over last.--Mrs. Dr. S.
Seventeen hundred recipes from the housewives of Old Virginia — Sally Lunn and beaten biscuit, brandy peaches and Brunswick stew — gathered in 1879 by Patrick Henry's granddaughter, with tributes from the First Lady down.
Soak sponge cake in wine and water. Make a custard of six eggs to one quart of milk, and pour over it. Reserve the whites, beat to stiff froth, to put over last.--Mrs. Dr. S.