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
Irish Potato Pudding.
Take 4 medium size potatoes and boil them. When done, mash fine and add 4 eggs, beaten light, teacup of granulated sugar, and 1 teacup of cream. Melt lump of butter size of an egg and add (it must not be hot), beat hard. Have 2 pie crusts ready and fill with the mixture; set in oven to bake.
Sweet Potato Pudding.
Use preceding recipe, and substitute sweet potatoes for Irish potatoes.
Two coffee cups mashed Irish potatoes, 1½ cups granulated sugar, 1 cup butter, ½ teacup cream or milk, 4 eggs beaten separately. 4 tablespoonfuls acid jellv, 4 tablespoonfuls granulated sugar for meringue. Cream butter, add sugar, then yolks, milk and potatoes. Fill 2 raw crusts with this mixture, having previously spread on the jelly. When done, meringue and bake a chestnut brown.
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