Tipsy Puddings
From Puddings and pastry à la mode, 1889
Garnish with chopped pistachio-kernels and preserved cherries.
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
Nutrition per serving
1283Calories
38 gProtein
240 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1283 kcal
Protein38 g
Carbohydrates240 g
Fiber0 g
Sugars152 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium288 mg
Potassium433 mg
Calcium135 mg
Iron9.9 mg
Magnesium55 mg
Phosphorus518 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.8 mg
Folate275 mcg
Choline588 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 25. 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
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