vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
TIPSY PUDDING
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
430Calories
10 gProtein
65 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein9.8 g
Carbohydrates65 g
Fiber0.6 g
Sugars49 g
Total Fat14 g
Saturated Fat6.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol50 mg
Sodium410 mg
Potassium426 mg
Calcium316 mg
Iron0.8 mg
Magnesium35 mg
Phosphorus343 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.4 mcg
Vitamin C1.2 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K4.9 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate21 mcg
Choline64 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 94. The excerpt below is the record exactly as published.
TIPSY PUDDING. 4 small sponge cakes 1 wineglassful of sherry 1 pt. of milk Jam 5 eggs Sugar Essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.