A Window into America's Past
Old Louisville
Recipe Book
Puddings

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

 

Transparent Pudding.

Yolks of 4 eggs beaten light, 3 teacups of 4-X sugar, 3 teaspoons of cornstarch, teacup of butter well creamed, a pinch of salt Almost 1 pint of cream or rich milk, a dash of nutmeg. Put this in a double boiler, cook until tolerably thick. Have 2 pie crusts (not cooked) and spread on the mixture and bake. Use the beaten whites, allowing 1 tablespoon of granulated sugar to each white. Meringue the pies, set in oven and bake a light brown.

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