Traditional southern pudding recipes. They would have been familiar to the early residents of Old Louisville. The source of these recipes is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer.
Chocolate Pudding. (1)
One quart of new milk, 1 large coffee cup of granulated sugar, 4 eggs, 1 teaspoon of vanilla , 2 tablespoons of cornstarch, 1/4 cake of Baker's chocolate. Put milk in double boiler and when it gets hot, stir in the chocolate, which must have been made into a smooth paste with hot water; let it come to boiling point, then pour over the well beaten yolks, sugar and cornstarch, and return to fire. Cook until it thickens, add vanilla, put in pudding dish, cook until done. When cool meringue on top with the well-beaten whites and 5 tablespoons granulated sugar; set in oven few minutes to brown. Serve cold with whipped cream.
Chocolate Pudding. (2)
One-fourth cake of Baker,s chocolate, 2 pints of new milk, 1 coffee cup of granulated sugar, 3 eggs. 3 tablespoons cornstarch, put milk in double boiler. When hot pour on the beaten yolks, sugar and cornstarch; cook till consistency of cream; stir constantly, then put in pudding dish. When cold, meringue with 3 unbeaten whites, and 3 heaping tablespoons of granulated sugar, beaten until stiff. Set .in oven a few minutes, to brown. Serve with whipped cream.
Chocolate Pudding. (3)
Scald 1 quart of new milk, 2 squares of chocolate, 6 eggs, 6 tablespoons of sugar. Grate chocolate and moisten with the scalded milk. Beat yolks light and add the sugar; stir all together and bake in pudding dish 30 minutes. Meringue with the whites beaten to a froth with 6 tablespoons of powdered sugar. When pudding is done put on the meringue and set in oven to brown. Serve cold with rich cream.
Chocolate Pudding. (4)
One quart of new milk, ¼ cake of chocolate, 1 teacupful sugar, 3 eggs, 3 tablespoonfuls cornstarch; flavor with vanilla. Make a custard with 1 pint of milk, 3 yolks and the sugar. When it begins to thicken, add 3 tablespoonfuls of cornstarch, which has been dissolved in the rest of the milk, stir quickly to prevent lumping. Cook tolerably stiff, then put mixture in baking dish; make a meringue with the whites and 1 small teacup granulated sugar. Spread on pudding, set in oven, and brown slowly until a crust forms on top. Serve cold with whipped cream, or plain cream.
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