Thanksgiving Pudding (Mrs. J. O. Cook.)

Name: Thanksgiving Pudding (Mrs. J. O. Cook.)
Cuisine: Tennessee
Ingredients: 4 egg yolks; 1 cup sugar; 2 tablespoonfuls butter; 1 cup stale cake crumbs; 8 tablespoonfuls whiskey; 1 cup raisins; 1 cup nut meats; meringue; whipped cream or sauce

Origin: Clarksville, Tennessee

Source: Martha McCulloch-Williams, 1913

Ingredients

4 egg yolks
1 cup sugar
2 tablespoonfuls butter
1 cup stale cake crumbs
8 tablespoonfuls whiskey
1 cup raisins
1 cup nut meats
meringue
whipped cream or sauce

Instructions

Beat the egg yolks light with the sugar, creamed butter, and the stale cake crumbs that have been soaked in whiskey. Mix well, then add the seeded and floured raisins and the nut meats cut small. Beat smooth and bake until set. Cover with meringue and serve with whipped cream or any sauce preferred. Milk may be used in place of whiskey, and preserves may replace the raisins.