Tipsy Pudding

Name: Tipsy Pudding
Ingredients: 1 pint boiled custard; % pound of almonds; three layers about % inch thick of either sponge cake or cup cake; flavored with vanilla and wine or brandy

From The housewife's aid, 1950

—Mrs. R. E. Copeland.

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

2021Calories

77 gProtein

108 gCarbs

142 gFat

Full nutrition (32 nutrients)

Calories2021 kcal

Protein77 g

Carbohydrates108 g

Fiber24 g

Sugars63 g

Total Fat142 g

Saturated Fat21 g

Monounsaturated Fat79 g

Polyunsaturated Fat28 g

Cholesterol474 mg

Sodium344 mg

Potassium2505 mg

Calcium1180 mg

Iron10 mg

Magnesium648 mg

Phosphorus1778 mg

Zinc9.5 mg

Copper2.2 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A276 mcg

Vitamin E1.2 mg

Vitamin K1.1 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)9.2 mg

Folate56 mcg

Caffeine0 mg

Water457 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 cup cake, % pound of almonds flavored with vanilla and wine or brandy

Cook this with the app: pantry check, scaling, and the assistant.