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Old Louisville
Recipe Book
Puddings

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

 

Plum Pudding. (1)

One pound of raisins, 1 pound of currants, pound of beef suet, pound of butter, 1 pounds of stale bread grated, pound of flour, 8 eggs, 1 pound of brown sugar, of a pound of chopped apples, 1 glass of brandy, 1 pint of milk, 1 pint of wine, 2 nutmegs grated, 1 tablespoon of mace, 1 tablespoon of cinnamon, a pinch of salt; cream butter and sugar together; beat eggs light. Add half the milk to the whites, stirring in flour and grated bread. Add sugar , and butter, then suet, and fruit alternately, then spice and liquor and balance of milk, and stir the whole well together. If not stiff enough add flour and bread crumbs. Boil 6 hours.

Plum Pudding. (2)

One and one-half pounds of raisins seeded and cut fine, 1 pound of brown sugar, 1 pound of grated bread crumbs, pound of butter. cup of sour cream, with teaspoon of soda, 8 eggs. Beat the yolks of the eggs very light, and mix in the sugar, sprinkle the raisins with flour. Cream the butter add the creams then add both to the eggs and sugar. Beat in the bread and the whites, last of all stir in the raisins. Pour into a melon mold and cook 4 or 5 hours.

English Plum Pudding. (3)

One pound of plums, 1 pound currants, 1 pound raisins, 1 pound beef suet, 1 pound sugar, pound candied peel, pound of bread crumbs. pound of flour, 8 eggs, spices to taste. Mix it with stout , cold ale or milk, which ever preferred. Grease mold and fasten tight, boil 12 hours. Do not allow water to cover pudding when first put in. One-half the quantity may be used if desired. Pour on brandy and set on fire. Serve with brandy sauce This is the original English plum pudding recipe.

Plum Pudding. (4)

Five eggs, 1 teacup of sugar, 1 cup of butter, 3 cups of flour, 1 teaspoon of soda, pound of raisins, pound of citron; mix thoroughly, put in a buttered mold and steam 3 hours. Serve with sauce.

Sauce.

One pint of brown sugar, 1 heaping tablespoon of butter. Blend
together, then put in a bowl, place in a pan of hot water, stirring constantly. Add a little cream, when of right consistency, remove from fire and add a wine glass of sherry or brandy.

Plum Pudding.  (5)

One pound of raisins, 1 pound of currants, pound of beef suet, pound of butter, 1 pounds of stale bread grated, pound of flour, 8 eggs, 1 pound of brown sugar, of a pound of chopped apples, 1 glass of. brandy, 1 pint of milk, 1 pint of wine, 2 nutmegs grated, 1 tablespoon of mace, 1 of cinnamon, a pinch of salt. Cream butter and sugar, beat eggs light. Add half the milk to whites, stirring in flour and grated bread. Add sugar and butter, then suet and fruit alternately, spice and liquor and balance of milk. Stir the whole well together. If not stiff enough add flour and bread crumbs. Boil 6 hours.

 

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