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
Sponge Pudding. (1)
One coffee cup granulated sugar, 1 cup flour, 3 eggs, 1 teaspoon baking powder, ½ teacup boiling water. Mix and bake in jelly tins.
For filling-Take 1 quart of milk, 2 eggs, 3 tablespoons sugar, flavor with lemon. Make a custard; cook about the consistency of mush. When cool, pour over cakes, then have 1 pint of whipped cream and spread over the custard. Set in a cool place. Eat cold with sauce, or serve with fruit.
Sponge Pudding. (2)
Place on the fire in a double boiler 1 pint of rich milk, ½ cup of sugar and a little salt. Mix together half a cup each of flour and butter, add to the boiling milk to make a stiff batter. Remove from the fire. When partially cool, add the beaten yolks of 5 eggs; stir the whites to a froth, add them, stirring well. Pour the mixture into a buttered pudding dish and place the dish in a pan half filled with water that is boiling; set in a brisk oven. Bake from 30 to 45 minutes. Test it with a splint. Serve as soon as done with this sauce.
Boil 1 pint of milk. Stir to a cream ½ cup of butter and 1 cup granulated sugar; add 1 egg well beaten. Stir this mixture into the boiling milk. Cook a few minutes, then add 1 teaspoon of vanilla.
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