Recipes > Desserts > Puddings > Ipsilanti Pudding

Ipsilanti Pudding


  • bread crumbs
  • 1 cup sweet cream
  • 1/4 pound butter
  • 6 tablespoonfuls sugar
  • 8 eggs
  • grated rind of 1 lemon
  • 6 ounces finely cut citron
  • 1 teaspoonful ground cinnamon
  • 2 tablespoonfuls finely cut preserved ginger, if handy


Mix 1 cup bread crumbs with the sweet cream and let it stand 1/2 hour; stir the butter with the sugar to a cream and add by degrees the yolks of the eggs; after this is well blended together add by degrees the bread, grated rind, citron, 4 tablespoonfuls bread crumbs fried in butter, the ground cinnamon and if handy the ginger; beat the whites of the eggs to a stiff froth, mix all well together, fill the mixture into a pudding form which has been well buttered and sprinkled with bread crumbs, boil 2 hours and serve with wine or cherry sauce.


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Desserts and Salads (1920).

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