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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 |
Cherry Pudding and Cornstarch Pudding
Two eggs, 1 cup of sweet milk, 3 teaspoons of yeast powder, flour, to make stiff batter, as many cherries, or fruit of any kind as can be, stirred in. Boil or steam 2 hours. Serve with fruit sauce Use this recipe for cornstarch pudding, omitting cherries.
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