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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 |
Fig Pudding.
One and one-half pounds of figs, ¼ pound of bread crumbs, 1 teacup of sweet milk, 2½ ounces of granulated sugar, 3 ounces of suet, 2 eggs beaten separately. Chop figs and suet fine, put in sugar and eggs. Beat all together, add 1 teaspoon of cinnamon, and 1 of cloves and allspice mixed. Have mold buttered and sprinkle with flour. Steam 3 hours.
Hard Sauce - One-fourth pound of butter, well creamed. Add to it 1 pint of granulated sugar. Beat hard 15 minutes. Add wine glass of sherry.
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