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Tipsy Pudding
From Kentucky receipt book, 1903
Serves 8
Can be served with wine sauce, omitting cream and sherry.
Presented as published in 1903. 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
165Calories
4 gProtein
10 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein4.2 g
Carbohydrates9.7 g
Fiber2.3 g
Sugars1.3 g
Total Fat9.6 g
Saturated Fat1.1 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol2.4 mg
Sodium29 mg
Potassium166 mg
Calcium58 mg
Iron0.8 mg
Magnesium52 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A5.9 mcg
Vitamin E4.6 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate9.2 mcg
Choline9.8 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 150. The excerpt below is the record exactly as published.
Tipsy Pudding. Use Angel Food recipe, and bake in large square pan; wEen done pour over 1 cup of sherry wine and let remain 1 hour. When ready to serve cover with whipped cream and decorate top with sugared almonds
Cook this with the app: pantry check, scaling, and the assistant.