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
Woodford Pudding. (1)
One coffee cup granulated sugar, 1 cup flour, 1 cup jam, ½ cup butter, ½ cup sour cream, 3 eggs, 1 teaspoon soda, 1 teaspoon cinnamon 1 teaspoon nutmeg. Cream butter and yolks, add sugar, jam, flour and the spices, then sour cream with the soda dissolved in it. Put in baking dish. and cook in moderate oven. Add 1 teacup sugar to whites, and a dash of salt, beat until very stiff, then meringue pudding and cook a chestnut. brown. Serve with a rich butter sauce.
Woodford Pudding. (2)
Take 3 eggs, 1 teacup of granulated sugar, ½ teacup of butter, ½ teacup of flour, 1 teacup jam or preserves, 3 teaspoons of sour milk, 1 teaspoon soda, cinnamon and nutmeg to taste. Mix well together, and stir in the beaten whites and the sour milk, with soda dissolved in it. Bake in pudding dish.
One cup of sugar, 3 tablespoons of butter, 4 tablespoons of water, 4 tablespoons of sherry wine. Beat butter and sugar to a cream. Heat to boiling point the wine and water, and stir rapidly into butter and sugar until frothy. Serve at once.
Woodford Pudding. (3)
Three eggs, ½ teacup of butter, 1 teacup of sugar, 1 teacup of flour, 1 teacup of jam, ½ cup sour cream, 1 teaspoonful of soda, 1 teaspoonful of cinnamon, 1 teaspoonful nutmeg. Dissolve soda in cream and add last. Put in baking dish and cook in oven. When done meringue with the whites and 4 tablespoonfuls granulated sugar, set in oven a few minutes. Serve with sauce.
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