I whipped this up for the Retro Recipe Challenge #6, Food of Love. (Actually, I was going to make something else, but it rated a 10 on the disaster scale, so I had to shift gears just one day before deadline, and Laura Rebecca was sweet enough to let me post this a day late), so here it is, Miss Fannie Farmer’s Tipsy Pudding!
This recipe was originally published in the 1918 edition of The 1896 Boston Cooking-School Cookbook, and includes another recipe from the same volume; Boiled Custard. (Note, the original recipe also calls for Cream Sauce I (whipped cream) but I could not follow this recipe due to differences in milk processing, etc since Miss Farmer’s Day. I simply whipped some heavy whipping cream with sugar and vanilla until I got stiff peaks.)
So; in true retro recipe fashion, here are the recipes in the order required to make Miss Farmer’s Tipsy Pudding:
Serving Size: 1
Amount Per Serving: Calories: 413 Total Fat: 29g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 263mg Sodium: 199mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 0g Sugar: 22g Sugar Alcohols: 0g Protein: 11g
(Note, I did not use either of these sauces, since I can’t get unprocessed heavy cream. I also used stale Pound Cake rather than sponge cake. A substitution of which I’m sure Miss Farmer would have approved.)
I used Taylor Dry Sherry rather than a cream sherry, because I rarely have a need for the cream variety, and the recipe didn’t specify. I’m sure you could substitute Port or Marsala just as easily.
That’s it for this little taste-treat kids. I’m off in search of the next.