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Traditional southern pudding recipes. The source of these recipes is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. They would have been familiar to the early residents of Old Louisville |
Kenilworth Pudding.
Two coffee cups of brown sugar, 2 coffee cups of bread crumbs, 1½ cups of sweet milk, 4 eggs beaten separately, 1 cup of butter, 1 cup of currants, 2 cups of raisins, 1 teaspoon of cinnamon, ½ teaspoon of ground cloves, ½ teaspoon each of nutmeg and allspice, 1 teaspoon of baking powder. Put in a greased mold and bake a light brown. Serve with hard sauce.
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