290 pp.

$37.50 cloth
ISBN 978-0-8078-2035-3

$24.95 paper
ISBN 978-0-8078-4375-8

Published: Spring 1992

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    North Carolina and Old Salem Cookery
    by Beth Tartan

    Copyright (c) 1992 by the University of North Carolina Press. All rights reserved.

    Banana Pudding
    (tested)

    North Carolina Natives think of banana pudding as a dessert that is served everywhere. It was not until I received a request for the recipe from New York City many years ago that I began to realize that it is distinctive to this section of the country.

    1/2 cup sugar
    Pinch of salt
    3 tablespoons four
    4 eggs
    2 cups milk
    Vanilla wafers
    Bananas
    6 tablespoons sugar

    Blend 1/2 cup sugar, salt, and flour. Add 1 whole egg and 3 yolks and mix. Stir in milk. Cook over boiling water, stirring, until thickened. Remove from heat and cook.

    In a baking dish, arrange a layer of whole vanilla wafers, a layer of sliced bananas, and a layer of custard. Continue, making 3 layers of each.

    Make a meringue of the remaining 3 egg whites and 6 tablespoons sugar. Spread over banana mixture and brown in a 375-degree oven. Serve cold, not chilled. Makes 8 servings.


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