Tipsy Pudding
From 365 tasty dishes, 1906
Presented as published in 1906. 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
652Calories
35 gProtein
61 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein35 g
Carbohydrates61 g
Fiber0 g
Sugars62 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium939 mg
Calcium684 mg
Iron2.6 mg
Magnesium76 mg
Phosphorus789 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 24. The excerpt below is the record exactly as published.
Tipsy Pudding. Place a stale sponge cake in a glass serv- ing-dish. At intervals pour over it a few spoonfuls of sherry until the cake is evenly moistened. Prepare a soft custard with i pint of milk, 3 tablespoonfuls of sugar and 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.