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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 |
Apple Pudding. (1)
Peel and core 6 tart apples, and fill with chopped raisins. Put in baking dish and set inside stove and cook until soft. Make a custard with 1 pint of new milk, 1 teacup of granulated sugar, 2 eggs, ½ pound of almond macaroons. Pour scalding milk on yolks and sugar, return to boiler and add the macaroons. stir constantly, then pour over apples. Bake a light brown. If served hot, use rich sauce flavored with sherry wine or brandy. If preferred cold, serve with whipped cream.
Apple Pudding. (2)
Steam tart apples until done. Wash and drain dry. Take 1 pint of the pulp, and mix with yolks of 3 eggs, 1 cup granulated sugar, juice of ½ lemon, then add beaten whites. Brown 1 cup of bread crumbs in omelet pan with 1 tablespoon butter. Butter pudding dish with cold butter, and sprinkle on bottom and side as many crumbs as will adhere. Fill with the apple mixture, cover with buttered crumbs, and bake 20 minutes. When cold, turn on a platter, and serve with cream. Or leave in pudding dish, and serve hot with sauce.
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