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Cousin Sarah's Pudding
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 124. The excerpt below is the record exactly as published.
two tea-spoonfuls of baking-powder. Bake in a drip- ping-pan. When cold, cut into four slices, and spread be- tween each layer stewed apples or any fruit. Serve with sauce. Mrs. Julia Chenoweth. BLACKBERRY PUDDING. Take three-fourths of a coffee-cupful of butter creamed, one coffee-cupful of sugar, half a coffee-cupful of flour, one coffee-cupful of blackberry jam, three well-beaten eggs, three 244 The New Kentucky Home Cook Book. table-spoonfuls of sour cream, one tea-spoonful of soda, and one tea-spoonful of nutmeg or cinnamon. Bake slowly. Serve with sauce. Mrs. Lee Hathaway. WOODFORD PUDDING. Take three eggs, one coffee-cupful of sugar, half a coffee- cupful of butter, half a coffee-cupful of flour, one cupful of preserves, three table-spoonfuls of buttermilk, and one level tea-spoonful of soda; mix the sugar and butter togeth- er. Serve with sauce. (See sauce for Plum Pudding.) Mrs. J. B. Huston. DELMONICO PUDDING. Take one quart of new milk, let it come to a boiling, then stir in the yelks of three eggs, one coffee-cupful of sugar, and three table-spoonfuls of corn starch previously dissolved in a little milk. After it boils well, pour it into a pan, and bake until thick. When cold, put on the meringue (made of the whites of three eggs and one cupful of sugar). Bake light brown. Serve cold with rich cream. Miss Emma Griffith. ISLAND PUDDING. Take one quart of new milk, the yelks of four eggs, and one level tea-cupful of sugar; flavor with vanilla or lemon; beat the yelks thoroughly, and stir in the milk. Bake in a pudding-dish. Beat the whites of the eggs to a stiff froth; mix with jelly, and lay this over the top of the custard when cold. Serve with sweet cream. Mrs. Jennie Atwood. COUSIN SARAH'S PUDDING. Take two and a half tumblerfuls of flour, butter the size of an egg, one tea-cupful of sugar, one coffee-cupful of milk, two eggs well beaten
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