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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 |
Queen of Puddings.
One pint of bread crumbs, 1 quart of sweet milk, 1 cup of granulated sugar, yolks of 4 eggs well beaten, the rind of 1 lemon grated, butter size of an egg. Beat the whites of eggs to a stiff froth, add 1 teacup of sugar into which has previously been stirred the juice of 1 lemon. Spread over the pudding a layer of jelly, then the whites. Set in oven to brown. Serve with sauce flavored with lemon or cream.
Queen Pudding.
One quart of new milk, 1 pint bread crumbs, 1 cup granulated sugar, yolks of 4 eggs, 1 tablespoon butter, 1 teaspoon extract of lemon. Mix well, and pour in pudding dish; cook until done. Then spread with a layer of fruit jelly. Beat eggs to a froth, with 1 teacup sugar, add a little lemon juice, meringue pudding and cook a chestnut brown. Serve with a rich sauce.
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