Truman Capote’s cold banana pudding with meringue topping, vintage-style (1968)
From Ladies Home Journal magazine, November 1968
Here’s a smooth and scrumptious vintage recipe for a melt-in-the-mouth banana pudding, topped with airy meringue.
To serve this dessert as part of Truman Capote’s Thanksgiving meal: Make the pudding part of this ahead if you want, but don’t do the meringue topping until the actual day. (Note: If you haven’t the superfine sugar called for here, regular granulated will do just as well.)