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
Take 1 pound of stale sponge cake, ½ cup seeded raisins, ½ cup canned peaches, ½ cup blanched almonds, ½ cup citron. Place slices of cake in bottom of mold, cover with fruit, add more slices of cake, pour over ½ pint cream or milk, 4 beaten eggs and 1 cup granulated sugar. Steam 1 hour, and serve with fruit sauce.
Sauce for Cabinet Pudding.
Put in saucepan, 1 cup white wine, 1 cup hot water, A dash of orange. Let come to boiling point, remove from fire and add ½ cup raisins, 1 tablespoon chopped almonds, 1 tablespoon candied orange peel. Let stand 1 hour. When ready to serve, bring to boiling point.
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