REPUBLICAN PUDDING

Standard

REPUBLICAN PUDDING
(The party has changed put the pudding hasn’t)

This recipe comes from a cookbook from the period, The Confederate Receipt Book: A Compilation of Over One Hundred Receipts, Adapted to the Times was printed in 1863 in Richmond, Virginia on polka-dot wallpaper, since regular paper was in short supply.

3 small eggs or two large eggs
2 cups of milk
1 cup sugar
3 tablespoons butter, soft
1 cup of cooked rice

Beat the eggs with the milk, sugar and butter using a whisk. Stir in cooked rice, making sure the rice grains are un-clumped. Heat mixture in a saucepan over medium-low heat, stir frequently with whisk. Mixture will thicken after about 25 minutes. Remove from heat and let cool to room temperature.

Yields four servings.

It can be topped with fruit or a caramel sauce which is traditional. You can make your own caramel sauce by heating 3 tablespoons of butter in a saucepan and stirring in 1/2 cup of sugar and 3 tablespoons of water. The sugar will caramelize and my sweet auntie you made caramel sauce.

  • Note towards the end of the war when sugar was scarce, molasses could have topped it.
  • Or just warm up a jar of caramel ice cream topping. That isn’t lazy after all you just roasted a duck.

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