transparent pudding
(from the Civilian & Telegraph, of Cumberland, Maryland, September 08, 1859)
Ingredients:
Instructions:
Take the yolks of of twelve eggs; beat to a froth; add sugar to make a stiff batter; a small hit of butter; flavor with anything to suit the fancy. Have two good sized pie plates lined with pastry; pour the batter in and bake until done. Some pour preserves, (small fruit) in the pastry before the batter.
(from the Civilian & Telegraph, of Cumberland, Maryland, September 08, 1859)
Ingredients:
12 egg yolkss
sugar
butter
puff pastry
optional fruit preserves
Instructions:
Take the yolks of of twelve eggs; beat to a froth; add sugar to make a stiff batter; a small hit of butter; flavor with anything to suit the fancy. Have two good sized pie plates lined with pastry; pour the batter in and bake until done. Some pour preserves, (small fruit) in the pastry before the batter.
Transparent Pudding can be traced back to the frontier days where pies were often made using whatever pantry goods were on hand. Since they had no refrigeration in those days and this pudding did not have to be refrigerated, it was quite popular. Sadly, the pudding may be transparent, but the calories are not.
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