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A traditional southern pudding recipe. It would have been familiar to the early residents of Old Louisville. The source of this recipe is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. |
Cottage Pudding.
Break in the baking dish 4 yolks of eggs, beat them well. Put in ½ teacup of sweet milk, 10 tablespoons of flour (not heaping), ½ teaspoon of salt, beat hard, add 2½ teacups of milk, then the whites of eggs. Beat into the mixture. Bake ¾ of an hour.
Sauce
Two teacups of sweet milk, 1 large tablespoon butter. Let it boil, beat 1 egg and nearly teacup of sugar together. Pour milk on eggs and sugar, then boil. Add 1 teaspoon of vanilla. Serve it cold.
Recipe
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