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Traditional southern pudding recipes. The source of these recipes is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. They would have been familiar to the early residents of Old Louisville |
Almond Pudding.
Tie closely in a muslin bag ½ of a vanilla bean cut fine. Boil in 1 quart of rich cream until it is flavored; take the bag from cream, pour over ½ pound of sponge or almond cakes sliced, thin; put in a pudding dish, cover the dish till cake is dissolved. Have ready 4 ounces sweet almonds, 2 ounces bitter almonds, that have been blanched and pounded to a paste, with enough rose water to keep them from oiling in the mortar. Beat 8 eggs, light. When the cream and cake are cold, stir alternately with them the eggs, almonds and ½ pound powdered sugar. Butter a deep dish, put in the mixture. Have ready a star cut from citron and several smaller ones to garnish the pudding. Set in a quick oven and bake. Cover, with paper if it gets too brown. Serve cold with whipped cream flavored with sherry wine.
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