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Gipsy Pudding
From Cooking for profit, 1886
Serves 6
Serve spoonfuls of the cake and custard.
Presented as published in 1886. 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
Nutrition per serving
151Calories
1 gProtein
4 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein0.9 g
Carbohydrates4.2 g
Fiber0 g
Sugars1.6 g
Total Fat14 g
Saturated Fat8.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.1 g
Cholesterol42 mg
Sodium28 mg
Potassium42 mg
Calcium25 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline1.6 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 280. The excerpt below is the record exactly as published.
Gipsy Pudding. Sponge jelly cake floating in a pan of cold custard. Make the sponge cake No. 281 and bake on jelly-cake pans, put two to ether with fruit jelly between. Make boiled custard. No. 136, put in a tin milk pan when cold and the cake in it. Have a cup of cream in a large bowl, flavored with vanilla
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