Back to Recipes
American Southern
Minute Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 31. 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 custard-style pudding relies on flour's starch granules to gelatinize when heated in milk, creating a thick, sliceable texture. The eggs provide structure through protein coagulation and richness through emulsified fat, while the high ratio of milk to thickener creates a delicate, spoonable consistency. Boiling the milk first ensures the starch cooks completely, preventing a raw flour taste.
Before You Begin
- •Interpret measurements as follows: 2.5 eggs (beat 3 eggs, use ⅚ of mixture), ¼ teaspoon salt, and approximately 3-4 tablespoons flour for proper thickness
- •Have all ingredients measured and ready before starting—this recipe moves quickly once the milk reaches a boil
- •Use a heavy-bottomed saucepan to prevent scorching the milk
- •Whisk constantly while adding flour to prevent lumps from forming
- •Test thickness by drawing a spoon through the mixture; it should hold a clean line when ready
- •Prepare your serving dish by lightly greasing it if you plan to unmold the pudding
Community Notes
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
