Old Recipe Puddings

Old recipe puddings

I have been scanning my many cookbooks looking for something different for the column. I came across my “Housekeeping in Old Virginia” cookbook. I thought I would share a recipe or 2 with you. They are amusing, but I am sure you can actually make something with them. You will notice there are no times or temperatures on the recipes.

Ham and Egg Pudding

6 eggs, beaten very light

a light pint of flour

a pint of milk

small piece of butter

salt and pepper to taste

Sprinkle some slices of boiled ham with pepper, lay them across a deep dish that has been greased. Then pour the pudding batter over the ham and bake quickly.

Snow Pudding

Soak a half box of gelatine in a half pint of water, all night. In the morning, add the grated rind of two lemons and the juice of one, three cupfuls of white sugar and a half pint of boiling water. Strain into a deep vessel and add the unbeaten whites of three eggs. Beat constantly for three-quarters of an hour, then set in a cool place. With the yolks of the eggs, make a pint of custard flavored with vanilla or rosewater, to put around the pudding, when congealed.

— Barbara Rexford