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
Soak 1 box of gelatine in 1 cup of cold water, beat the yolk of 1 egg and add 1 cup granulated sugar, and pour over this 1 pint of hot cream. Cook in double boiler until it thickens, then add the gelatine, flavored with grated rind of 1 lemon. Line a glass bowl with almond macaroons and lady fingers that have been soaked 1 hour in rum. Put alternate layers of cake, candied cherries, apricots and raisins. Pour over the mixture and let harden. Serve with whipped cream.
For Cold Pudding.
Use egg nogg as a sauce.
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