Tipsy Puddings
From Puddings and Pastry à la Mode, 1889
Serve cold.
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.
Tipsy Puddings. Beat up for ten minutes four eggs, freed from the speck, and four ounces of castor sugar, into which gradually mix four ounces of Vienna flour. Warm some college-pudding moulds, and roll liquefied butter round them, so that they are equally buttered, and pour off any superfluous butter, and then quickly powder in some castor sugar and turn them round to get a coating of sugar all over, and shake out any superfluity of it. Fill the moulds with the egg mixture and bake from twenty to twenty-five minutes in a slow oven. When cooked turn out the puddings, and melt three tablespoonfuls of loaf- sugar in half a tumbler of old rum. Put the puddings on the dish and pour the rum mixture over, and strew chopped pistachio-kernels over the top, and a preserved cherry
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