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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. |
Jam Pudding.
Four eggs, 1 cup butter, 1 cup sugar, 1 cup jam, 1½ cups of flour, 4 tablespoons of sour cream, 1 teaspoon of soda stirred in the cream. Have whites beaten stiff, and meringue on top when done. Then set in the oven to dry. Bake in a loaf and serve very hot
Sauce.
Whip the whites of 2 eggs to a stiff froth; cream 1 teacup of butter with 1½ cups of sugar, stir in the whites, flavor with 1 teaspoon of vanilla, or 1 wine glass of sherry wine.
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