Tipsy Pudding
From Colonial recipes, from old Virginia and Maryland manors, 1907
Presented as published in 1907. 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 Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 23. The excerpt below is the record exactly as published.
TIPSY PUDDING (Weldon) Take stale cake (fruit cake or any other), cut it in bits and lay it in the bottom of a glass dish. (Cake crumbs can also be utilized in this pudding.) Pour over the bits of cake \ pint wine, then make boiled custard and pour over this, then whip the whites of 2 eggs and 2 tablespoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.