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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 |
Pineapple Pudding.
Butter pudding dish and line bottom and side with slices of stale cake; pare and slice thin pieces of pineapple; place the pineapple in first then strew with sugar, more pineapple and so on until dish is full. Pour over a small teacup of water. Have the top of dish covered with the slices of cake which have been dipped in cold water, and pour sugar over the whole. Cover with buttered plate and bake slowly for two hours.
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