Tipsy Pudding
From The housewife's aid, 1950
Presented as published in 1950. 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
587Calories
28 gProtein
62 gCarbs
26 gFat
Full nutrition (31 nutrients)
Calories587 kcal
Protein28 g
Carbohydrates62 g
Fiber0 g
Sugars62 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.3 g
Cholesterol474 mg
Sodium344 mg
Potassium835 mg
Calcium603 mg
Iron2 mg
Magnesium62 mg
Phosphorus637 mg
Zinc3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1.2 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate56 mcg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 16. The excerpt below is the record exactly as published.
TIPSY PUDDING -inch thick of either sponge cake or Use three layers about % blanched, 1 pint boiled custard
Cook this with the app: pantry check, scaling, and the assistant.