Woodford Pudding

Ingredients

• 3 eggs
• % teacup of butter
• 1 teacup of sugar
• 1 teacup of flour
• 1 teacup jam or preserves
• 3 teaspoons of sour milk
• 1 teaspoon soda
• cinnamon and nutmeg to taste

Method

1. 1

   Mix all ingredients well, stir in beaten egg whites and sour milk with dissolved soda.

2. 2

   Bake in a pudding dish.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 137. The excerpt below is the record exactly as published.

Woodford Pudding. Take 3 eggs, 1 teacup of granulated sugar, % teacup of butter, % teacup of flour, 1 teacup jam or preserves, 3 teaspoons of sour milk, 1 teaspoon soda, cinnamon and nutmeg to taste. Mix well together, and stir in the beaten whites and the sour milk, with soda dissolved in it. Bake in pudding dish. Sauce. One cup of sugar, 3 tablespoons of butter, 4 tablespoons of water, 4 tablespoons of sherry wine. Beat butter and sugar to a cream. Heat to boiling point the wine and water, and stir rapidly into butter and sugar until frothy. Serve at once. Potato Pudding. Two coffee cups mashed Irish potatoes, 1% cups granulated sugar, 1 cup butter, % teacup cream or milk, 4 eggs beaten separate^ ly, 4 tablespoonfuls acid jelly, 4 tablespoonfuls granulated sugar for meringue. Cream butter, add sugar, then yolks, milk and po- tatoes. Fill 2 raw crusts with this mixture, having previously spread on the jelly. When done, meringue and bake a chestnut brown. Chocolate Pudding. One quart of new milk, ^ cake of chocolate, 1 teacupf ul «ugar, 3 eggs, 3 tablespoonfuls cornstarch; flavor with vanilla. Make ft 230 KENTUCKY RECEIPT BOOK. 11 » I »■ I I II I I I „ I I I I ■!■ _ „ .,, , - ^ ^ I , 1^ custard with 1 pint of milk, 3 yolks and the sugar. When it begins to thicken, add 3 tablespoonfuls of cornstarch, which has been dis- solved in the rest of the milk, stir quickly to prevent lumping. Cook tolerably stiff, then put mixture in baking dish ; 'make a meringue with the whites and 1 small teacup granulated sugar. Spread on pudding, set in oven, and brown slowly until a crust forms on top. Serve cold with whipped cream, or plain cream. For Gold Pudding. ft Use egg nogg as a sauce. Woodford Pudding. Three eggs, ^ teacup of butter, 1 teacup of sugar, 1 teacup of flour

Cook this with the app: pantry check, scaling, and the assistant.