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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 |
Bread Pudding. (1)
Two coffee cups of grated bread crumbs, 2 cups granulated sugar, ½ cup butter, 1 quart new milk, 6 eggs, and 1 cup blackberry jam. Beat all together, put in pudding dish and bake lightly. Take from stove, cover the top with jam, and then meringue with three of the whites and enough sugar to make it stiff. Brown in the oven; eat cold with hard sauce.
Bread Pudding. (2)
One cup of stale bread crumbs, 1 pint of hot milk, 1 teacup granulated sugar 1 tablespoon butter, ½ teaspoon salt, 1 teaspoon mixed spices, 3 eggs, 2 cups of fruit. Use currants and raisins, chopped apples or peaches. Put in buttered pudding mold, and steam 2 hours. Serve hot with sauce.
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