Wednesday, May 29, 2013

More recipes from 1959's Covered Wagon Cookbook

There have been some requests from more recipes from the Covered Wagon Cookbook, which was published by the Washington Parish (Louisiana) Fair Historical Society in 1959 and featured on Papergreat last Thursday.

So here you go. These are presented verbatim. Enjoy!

"Preacher Custard"
By Mrs. R.A. Magee

Four eggs and one cup sugar beaten well together, one level tbsp. flour mix well. Two cups sweet milk, and a dash of nutmeg. Place raw mixture in raw pie crust after having place one half block of butter or margarine (chipped up) in the bottom of the pie plate. Pre-heat oven about 250 or 275 degrees --- Bake very slowly until firm and brown.


"Likker Pudding"
By Mrs. Vertrees Young
  • 2½ cups milk
  • 3 medium sized yams
  • 2 cups sugar
  • 2 tsp. cinnamon
  • 3 eggs
  • ¼ stick butter
  • ½ cup blanched slivered almonds
  • ½ cup whiskey or rum
Put milk into 2 quart casserole. Grate yams, adding milk as you grate to prevent potatoes from turning dark. Beat eggs well and add sugar gradually. Add cinnamon and almonds and mix well with potatoes. Dot generously with butter and bake in a 300º oven until firm. Just before serving pour a jigger of whiskey or rum over the pudding. Delicious with turkey. May be used without likker. (Serves 6).

Grandma Scotts - Queen of Puddings
By Mrs. Delos Johnson, Sr.
  • 1 quart milk (scalded)
  • 1 pint bread crumbs
  • 1 cup scant sugar
  • butter, size of an egg
  • 4 eggs
Scald milk, add bread crumbs. Cream butter and sugar, add well beaten yolks, then add this to milk and bread crumbs. Cook in slow oven, preferably in vessel that contains water, when solid spread with jelly if you want to dress it up and add meringue from whites of eggs, add a tbsp. of sugar to each white. Bake until a golden brown.

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