This cookbook is the second oldest cookbook I have. It is circa 1946 and was published by the Virginia Chapter of the Home Demonstrators Club. The chapters existed all over the United States and were groups of home makers who gathered to learn about cleaning trends, etiquette and of course, new recipes. In looking through this cookbook, I definitely have my work cut out for me! So many ingredients have changed over the years. For example, figured out what "sweet milk" is today started a whole debate between my parents (turns out it's just whole milk). This Banana Pudding recipe didn't require as much shifting, so here's how it goes:
You will need a small box of vanilla wafers, 3 medium bananas, 2 cups milk, 1/4 tsp salt, 1 1/2 tsp lemon juice, 1/3 cup flour, 2 eggs (separated), 3/4 cup + 2 tbsp sugar.
Start by combining sugar....
Using a double boiler (which is essentially just a pot of simmering water with a mixing bowl on top. Be sure the water is 2-3 inches from the bottom of the mixing bowl. The intent is to slowly warm your mixtures with steam versus direct heat for a more even melt.)
Warm milk in double boiler. Then gradually add in dry ingredients. Stir constantly for 15 minutes until thick (be sure your mixture is hot enough to actually thicken) then stir occasionally.
Personally my custard was not getting thick enough in the double boiler because it wasn't quite hot enough. So, I transferred it into a pot on very low heat, then it thickened right up!
Once your custard has thickened, remove from heat and stir in 2 egg yolks. Cook for 2 minutes then turn off the heat.
For a little extra sweetness, add in 1 tsp of vanilla
and your 1 1/2 tsp lemon juice. Set custard aside and let cool.
Now at this stage, it really starts to look like that banana pudding you know! Line an 8x8 baking dish with vanilla wafers.
and your sliced bananas
Then alternate vanilla wafers, bananas and custard. Be sure to end with custard.
Now is the fun part! If you have a stand mixer, then this process is soooo quick! Add your two egg whites and two tbsps of sugar. Beat on medium to high power
Until you have this beautiful, stiff, fluffy peak of meringue!
Spread meringue on top of custard. Bake at 325 for 15-20 minutes.
When you take this out of the oven, you'll see that beautiful meringue browned on top! Now at this point you can eat it hot or you can place it in the refrigerator for a couple of hours to eat cold. I prefer it cold, but my dad grew up eating it hot. Either way you eat it...ENJOY IT!
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Welcome to Cook Like Grandma! Join me as I explore my grandmother's recipes and other family favorites!