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
Black Pudding. (1)
One coffee cup of black molasses, 1 cup of sour cream, 1 dessertspoon of soda, 1 cup of chopped suet, 1 pound of raisins, little citron, a few almonds blanched and cut fine, ¼ pound of figs, 3 apples, 3 coffee cups of flour. Mix well and steam for 3 hours in a melon mold.
Hard Sauce.One and one-half cups powdered sugar, a good slice of butter, cream until light, then add sugar and sherry wine before serving.
(Webmaster's note: This author uses much sherry in her cooking where other traditional recipes use Kentucky Bourbon.)
Black Pudding. (2)
Three eggs, ½ pint of black molasses, ¼ coffee cup of butter, ¼ coffee cup light brown sugar, ¼ cup sour cream or buttermilk, 3 cups sifted flour, 1 teaspoon ground cloves, 1 teaspoon cinnamon, 2 coffee cups raisins, 1 cup citron; a pinch of salt, 1 teaspoon gin, ½ teaspoon soda dissolved in a little warm water. Cut citron in thin pieces, add flour and soda last. Mix well, and put the mixture in a cloth that is greased with lard, and sprinkle with flour; steam 2 hours.
Sauce For Pudding.
One cup powdered sugar, ½ cup butter, 2 teaspoons milk, yolk of 1 egg, 1 wine glass of brandy. Put sugar, butter and milk in double boiler, stir well, then place on range for 20 minutes until melted. Remove from fire and beat well, then put in the yolks and beat again until smooth. Add brandy and serve.
Black Pudding. (3)
One large coffee cup of beef suet, 1 coffee cup black molasses, ½ pound of citron, 5 large apples, 1 pound of seeded raisins, 1 pound currants, 3 heaping coffee cups of flour, 1 dessertspoon of soda, 1 cup of sour cream or buttermilk, a pinch of salt. Put half of soda in molasses, the rest in milk. Wash currants and rub in a sifter; pick stems and seeds from raisins. Chop apples and suet fine. Put suet in bowl, add molasses and soda, then apples and sour cream with soda well dissolved. Fruit and flour alternately. Stir well with a spoon. Grease 3 pieces of cloth, and sprinkle with flour. Divide pudding into equal parts and put in the cloth. Sew up side, and tie the ends with cord. Place them in steamer, over a pot of boiling water and steam 4 hours. Serve hot with sauce.
Take 1 heaping pint of light brown sugar and 1 coffee cup of butter, and cream together; then break in one egg and stir well. Cook in a china bowl, and place in a pan of hot water, stirring all the while. Cook till consistency of custard. When ready to serve, beat in 1 wine glass of brand or whisky.
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