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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 |
Three teacups of bread crumbs, 3 teacups of chopped apples, 1 teacup of sugar, a quarter of pound of raisins, a little chopped citron 2 tablespoons of brandy, 1 tablespoon of ground cinnamon, half teaspoon of ground cloves, 1 teaspoon of mace, 3 eggs beaten separately. Cook the bread crumbs a few minutes with 1 pint of milk, before adding the other ingredients. Add the ingredients and beat well, then stir in the whites lightly. Bake half an hour in a hot oven. Serve with sauce.
Sauce.
One and one-half teacups of brown sugar, 1½ cups of water, lump of butter the size of an egg, let all boil, stir in a little flour. After it boils, remove from fire and add 2 tablespoons of brandy.
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