1904 - The Blue Grass Cook Book

Dixie Pudding

DDV CULINARY

1 pint bread-crumbs,
1 quart milk,
1 tablespoon sugar,
Yolks of 6 eggs.

Stir the bread-crumbs into the boiling milk, add the sugar and well-beaten yolks.
Flavor with vanilla and bake till it begins to thicken.
Add 2 cups of sugar to the 6 whites which have been well beaten.
Cover the top of pudding with acid jelly and spread on the meringue
and stick almonds here and there on the top.
Let it brown and serve cold with cream or sauce.
A little wine may be used by leaving out the same quantity of milk.