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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 |
Pudding.
One quart of milk, 1-3 cup cream of wheat, 3 eggs, 1 teaspoon of vanilla, ½ teaspoon of salt. Scald the milk in double boiler, then add gradually wheat and salt; cook 30 minutes. Then pour milk over beaten eggs and stir lightly; add the vanilla. Put mixture in pudding dish and bake until a chestnut brown. Serve warm with cream and sugar.
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