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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. |
Custard
One pint of milk, 3 eggs, 1 teaspoon of vanilla, 1 cup of sugar, put milk in double boiler, when hot pour on eggs and sugar, return to fire. Cook until tolerably thick, serve cold on apples.
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