Snowberry Pudding - From an Old 1800s Melungeon Family Cookbook | Cozy Cooking Day

As a follow-up to our Melungeon campfire meal episode, we are making a traditional dessert, also shared with us by Georgia. Join us in the kitchen where Jess puts it all together.

Thanks for watching!

00:00 Intro
00:12 Morning
00:59 Lemonade Pudding
03:29 Egg Whites /Lemon Snow
05:20 Custard
06:37 Berry Sauce
07:28 Putting it Together
08:49 Taste Test
09:50 Popping Jewelweed Seeds

🍮 Recipe:
"This is probably my favorite and the most common dessert we make in my family still today, but the recipe is from the 1800s in an old family recipe book."

Snowberry Pudding

Lemon Snow:
1-1/2 cups water
1/4 cups lemon juice
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch pre mixed into 2 tablespoons cold water.
3 Large egg whites.

Combine water, lemon juice, sugar, and salt in a pot and bring to a boil stirring occasionally. Combine your 2 TBS of cornstarch with 2TBS cool water and mix until smooth, slowly add this to the boiling lemonade mixture while stirring continuously. Cook over low heat stirring continuously until smooth and clear. In a separate bowl beat egg whites until stiff peaks form. Add this meringue to the pot and whisk until thoroughly combined. Remove from heat and let sit 5 minutes then chill.

Custard Sauce:
3 large egg yolks
1/2 cup sugar
1/8 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract

In a small pot combine egg yolks, sugar, and salt and whisk until blended. Mix in the milk. Cook over low heat about 7 minutes or until custard is thick enough to coat the spoon (Can add a bit of cornstarch premixed with equal parts cool water to thicken if desired) and immediately transfer to a bowl. Mix in vanilla then cover with plastic wrap and chill.

Wildberry Sauce:
1 cup mixed berries (I use black raspberries and mulberries)
1/4 cup sugar
A splash of lemon juice
2 TBS water
2 TBS cornstarch premixed into 2 TBS of cool water.

Add berries, sugar, lemon juice, and water to a pot and cook over medium heat while smashing the berries and stirring continuously, when hot slowly add in the cornstarch premixed with cool water while stirring continuously until thick and saucy. Strain berry sauce into jar and chill. Straining is optional, you can just transfer to a jar as is if you want to keep the seeds.

Scoop chilled lemon snow into a dish and drizzle with custard and berry sauce as desired and ENJOY!

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📖 From Google overview: A Melungeon is a term for an ethnic group of mixed race ancestry, primarily found in the Appalachian region of the United States, whose heritage is a blend of European, African, and Native American peoples.

The word "Melungeon" may derive from the French word mélange, meaning "mixture".

While initially a derogatory term, many descendants of Melungeon families have reclaimed it as a positive way to connect with their heritage and tell their family stories.

#cooking #traditional #dessert #melungeon #pudding #appalachia