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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 |
German Pudding
Soak 1 coffee cup of dried apples and chop fine, put in a bowl with 1 cup of molasses, and let stand all night. In the morning, add 1 cup of dried sweet cherries, 1 cup currants, ½ pint of chopped suet, 2 eggs, 2 cups of flour, and 1 teacup cold water. Add 2 teaspoons baking powder to flour before sifting. Mix well, and put pudding in a greased and floured cloth. Sew up, and boil 2 hours. Serve with brandy sauce.
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