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A traditional southern pudding recipe. The source of this recipe is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Apples and Custard.
Cut up apples and put in a baking dish with alternate layers of sugar; let cook till thoroughly done. When they are cold use 3 whites and enough sugar to meringue the apples, then place in an oven. Bake a light brown; beat the yolks and add to them 3 tablespoons of sugar. Have 1 quart of milk come to boiling; pour the milk slowly into the eggs and sugar; return all to saucepan and let boil for a minute. Season with vanilla. Serve with the apples.
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