Editing Abbeville, South Carolina (section)

===Abbeville Gypsy===
Abbeville is the homeplace of a holiday pudding dessert called Gypsy. Gypsy consists of pound or sponge cake, boiled custard, sherry, whipping cream, and almonds. Variations of recipe substituting bourbon for sherry exist. It resembles English [[trifle]] and has been referred to as "tipsy pudding" and southern [[tiramisu]]. It is usually cooked for Thanksgiving and/or Christmas in many "old Abbeville" families. The dish is not known to exist outside of Abbeville other than in families who moved from Abbeville elsewhere. It is usually served in a special stemmed, medium-sized, decorative crystal compote.{{sfn|Hite|1997|p=11}}

The origins of Gypsy go back to late 19th century. There is a mention of ''Gispy cake'' in 1831 edition [[William Kitchiner]]'s ''[[William Kitchiner#The Cook.27s Oracle|The Cook's Oracle]],'' which may have been a prototype for the Abbeville Gypsy.{{sfn|Kitchiner|1831|p=474}} A local legend tells a story of an unknown woman serving Gypsy to Confederate President Jefferson Davis at the end of the Civil War in 1865. Theresa C. Brown included a recipe for ''Gipsy cake'' in the Creams chapter of her ''Modern Domestic Cookery (1871).'' <ref>{{Cite web|url=https://www.facebook.com/GreatScottsFood/posts/christmas-foods-day-4boiled-custard-gypsies-tramps-and-thievesevery-once-in-a-wh/394601973954037/ |archive-url=https://ghostarchive.org/iarchive/facebook/332448386836063/394601973954037 |archive-date=2022-02-26 |url-access=limited|title=Christmas Foods - Day 4. Boiled Custard – Gypsies, Tramps, and Thieves|date=December 4, 2012|website=Great Scott's Food|access-date=January 29, 2019}}{{cbignore}}</ref>{{sfn|Brown|1871|p=240}}