This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.
IF YOU’RE HAVING a large crowd in for a morning repast, it would be easy to double or triple this pudding recipe.
Ham ‘n’ Egg Pudding
1 cup diced cooked ham
2 cups milk, scalded
2 tbsps. melted butter
2 cups soft bread crumbs
1 tsp. salt
1/4 tsp. pepper
6 eggs, separated
Combine ham, milk, butter, bread crumbs, salt and pepper; stir in yolks. Beat egg whites until they are stiff, but not dry. Fold into yolk mixture. Pour into buttered baking dish (12x8x2-inch) and bake at 325 degrees 20 to 25 minutes or until firm to touch. Serve immediately.–Serves 6.