Tipsy Pudding
From Culinary jottings, 1885
Presented as published in 1885. 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
697Calories
32 gProtein
29 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories697 kcal
Protein32 g
Carbohydrates29 g
Fiber0 g
Sugars19 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium74 mg
Potassium349 mg
Calcium252 mg
Iron0.4 mg
Magnesium32 mg
Phosphorus220 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline50 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 236. The excerpt below is the record exactly as published.
a stale Madeira cake into slices, and with ^. ,,. them line the bottom of a large srlass Tipsy pudoiEg. J- 1, ^- -r X-. -.i, • dish, tipsiiT them with wme, or any nice liqueur and spread a layer of any good jam over them. or one of preserved fruit like cherries, peaches, or apricot?. Make a rich custard, and add to it an ounce of dissolved gelatine. When cold, set the dish on ice and poui- a very little of the custard round the cake and fruit, letting it set by degi^ees. When at length the cake, <fcc., is firmly con- gealed in custard, complete its covering with the rest thereof, and let it consolidate. Garnish the surface with whipped CTeam
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Cook this with the app: pantry check, scaling, and the assistant.