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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 |
Graham Pudding.
Three coffee cups of flour, 2 cups of Graham flour, 1 cup chopped suet, 1 cup molasses, 1 cup of milk, ½ pound citron cut in small pieces, 1 pound of raisins, 1 pound of currants, 1 teaspoon baking powder dissolved in ½ cup of boiling water, 3 teaspoons mixed spices, 1 teaspoon of nutmeg, 1 tablespoon of salt. Rub suet in flour; add other ingredients; beat hard, put in pudding bag and boil 5 hours.
Sauce.
Three eggs well beaten, ½ cup of butter, 1 pound powdered sugar, 1 teaspoon of vanilla, 1 wine glass of brandy.
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