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American Southern
Kentucky Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 35. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
6Servings
mediumDifficulty
Why This Recipe Works
This historic cake-pudding relies on the chemical leavening system of cream of tartar (acid) and baking soda (base) to create carbon dioxide bubbles, producing a light crumb. The high ratio of butter to flour creates a tender texture through fat coating the flour proteins, limiting gluten development. Creaming butter and sugar incorporates air that expands during baking, while the eggs provide structure and richness through protein coagulation at high temperatures.
Before You Begin
- •Bring butter, eggs, and milk to room temperature (68-72°F) for at least 30 minutes to ensure proper emulsification and even mixing
- •The recipe's archaic measurements need interpretation: '2 each cream tartar' likely means 2 teaspoons, and '3 do. flour' means 3 cups (ditto marks were common in historical recipes)
- •A 'quick oven' in 1866 terminology translates to 375-400°F in modern ovens; start checking for doneness at 30 minutes despite the 45-minute instruction
- •Sift the flour, baking soda, and cream of tartar together twice to ensure even distribution of leavening agents and prevent bitter pockets
- •
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