Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 28. One of the earliest known cookbooks by an African American author.
This historic custard-style pudding relies on the coagulation of egg proteins when heated, which creates structure as the eggs set around 160-180°F. The high proportion of eggs to milk (12 eggs to a half gallon) creates a firm, sliceable texture rather than a soft custard. The flour addition provides additional structure and prevents excessive curdling, while the milk's proteins and fats contribute richness and help moderate the cooking temperature for even setting.
Twelve eggs, half gallon sweet milk; beat the eggs until light; flour to make a good batter; stir in a small teacupful of grains of allspice, a little salt to your taste.
Bake in a deep pan or Dutch oven.
The batter can be prepared up to 2 hours ahead and refrigerated. Bring to room temperature for 20 minutes and stir gently before baking. The baked pudding is best served fresh but can be baked up to 1 day ahead, cooled completely, covered, and refrigerated.
Store leftover pudding covered in the refrigerator for up to 3 days. Serve cold or reheat individual portions in the microwave for 30-45 seconds. The texture will be slightly denser after refrigeration. Serve with the recommended sweetened cream flavored with lemon or vanilla extract.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
To be eaten with sweet cream flavored with lemon or vanilla.
