vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tipsy Pudding
From The Twin-city housewife, 1920
Serves 2
Recipe by Mrs. N. S. Wilson.
Presented as published in 1920. 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
834Calories
22 gProtein
53 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories834 kcal
Protein22 g
Carbohydrates53 g
Fiber7 g
Sugars23 g
Total Fat46 g
Saturated Fat9.3 g
Monounsaturated Fat24 g
Polyunsaturated Fat8.2 g
Cholesterol142 mg
Sodium157 mg
Potassium830 mg
Calcium350 mg
Iron3.3 mg
Magnesium195 mg
Phosphorus536 mg
Zinc2.8 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate20 mcg
Choline8.8 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 48. The excerpt below is the record exactly as published.
Tipsy Pudding Cut sponge cake into slices, dip in sherry wine and over it pour a boiled custard flavored with brandy. On top put whipped cream flavored with wine. Over all spread almonds that have been blanched and chopped very fine
Cook this with the app: pantry check, scaling, and the assistant.