What is more southern than banana pudding. This is an old recipe which pays attention to details.
Colored photography of Banana-cart 1902 (Detroit publishing company Library of Congress)
Old-fashioned, Southern Banana Pudding
- 3/4 cup sugar
- 2 Tablespoons all-purpose flour
- 1/2 Teaspoon salt
- 2 cup milk (warmed)
- 3 eggs, separated
- 1 Teaspoon vanilla
- 1 box vanilla wafers
- 8 med-sized ripe bananas, sliced
Combine sugar, flour and salt in top of double boiler; Stir in warm milk. Cook over boiling water, stirring constantly. When warm, stir small amount into beaten eggs to temper the eggs. Then stir back into hot mixture on the stove. Cook until thick enough for custard. Do not make too thick or custard will not spread. Remove from heat and add vanilla. Line bottom of 1 1/2 quart casserole with vanilla wafers.
Line bottom of 1 1/2 quart casserole with vanilla wafers. Top with layer of sliced banana and pour a portion of custard over wafers. Continue to layer wafer, banana and custard, ending with custard on top. Beat egg whites until
Beat egg whites until stiff, but not dry, add about 5 tablespoons of sugar while beating and small amount of vanilla.
Pile beaten egg whites on casserole, and bake in preheated 425 degree oven about 5 minutes or until delicately browned. Serve warm or chilled.