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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 |
Fruit Pudding.
Take 1 pint of milk, 5 eggs, 2 tablespoons granulated sugar, 1 tablespoon butter, 2 tablespoons flour, slices of peaches or apples, must be thin and drop in the batter. Boil pudding in mold 2 hours. Serve with sauce.
Steamed Fruit Pudding.
One-half pint of flour, ½ pint of berries or ripe fruit cut in small pieces, 1 tablespoon melted butter, ½ cup of milk, 1½ teaspoons baking powder, 1 egg, a dash of salt. Mix baking powder and salt with flour, add milk and the butter, add beaten yolk and sugar, then white of egg beaten stiff, and the fruit rolled in flour. Put mixture in pudding bag, steam 2 hours. Serve with a rich butter sauce. Double recipe, if a larger pudding is desired.
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