Tipsey Pudding
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 68. The excerpt below is the record exactly as published.
Tipsey Pudding. Cut a sponge cake or any light, plain cake into thick squares and dip the squares in a mixture of equal ])arts wine and water sweetened with sugar. Milk flavored with wine, hrandy, vanilla or lemon will answer for soaking the s(|uareg if sufficient wine is not at hand. Arrange the pieces of cake in a liandsome dish and heap whipped cream over it. On the whip|)ed cream place small pieces of jelly, candied cherries cut in half, strawherries, shaved [dneapjile, rasi)herries, all of these fresh or canned, and any kind of fruit jelly or jam
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