Apricot Indian Pudding

Ingredients

• Cook ^ cup of corn meal
• 2 cups of milk
• 1/2 teaspoon of salt
• 1/2 teaspoon of ginger
• 2 tablespoons of molasses
• 1/2 cup (1/2 can) of DEL MONTE Canned Apricots

Method

1. 1

   Cook corn meal and milk in a double boiler for 20 minutes.

2. 2

   Add salt, ginger, and molasses.

3. 3

   Pour into a greased pudding dish, bake for 20 minutes, then add apricots and bake for 45 minutes longer.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 106. The excerpt below is the record exactly as published.

APRICOT INDIAN PUDDING— Cook ^ cup of corn meal and 2 cups of milk in a double boiler 20 minutes, add V2 teaspoon each of salt and ginger, and 2 tablespoons of molasses. Pour into a greased pudding dish, put into a slow oven, and after 20 minutes of baking add % cup (% can) of DEL MONTE Canned Apricots cut in pieces, and bake 45 minutes longer. APRICOT CHARLOTTE RUSSE— Arrange circles of stale cake in a greased baking dish. Mix 1 well beaten egg white with 1 tablespoon of sugar or com sirup and V2 cup of DEL MONTE Canned Apricots pressed through a strainer. Heap egg mixture on circles of cake, sprinkle with coconut, and bake in a slow oven until a delicate brown. Serve with a custard sauce made from the egg yolk and 1 cup of sirup from the apricots. APRICOT CEREAL PUDDING— Make 1% cups of mush of hominy grits, add % cup (Vs can) of DEL MONTE Canned Apricots, V2 teaspoon each of salt and cinnamon, 1 egg, and V2 cup of sirup from the apricots. Pour into a greased pudding dish and bake in a slow oven 30 minutes. APRICOT CUSTARD— Make a custard using 2 egg yolks, 2 cups of milk and ^ teaspoon each of salt and nutmeg. Cool and add % cup (% can) of DEL MONTE Canned Apricots pressed through a strainer. Pour into a serving dish and cover with a meringue of 2 stiffly beaten egg whites and 2 tablespoons of sirup from the apricots. APRICOT WHIP— Drain 1 cup of DEL MONTE Canned Apricots and press through a strainer, fold in 2 stiffly beaten egg whites, pour into a serving dish, and chill. Serve with a custard sauce made from the egg yolks, % cup of milk, and % cup of sirup from the apricots. FROZEN APRICOTS— Rub % cup (Vs can) of DEL MONTE Canned Apricots through the strainer. Cook 1 cup of sirup from the apricots, l^/^ cups of water, and V2 cup of sugar or corn sirup 5 minutes. Add apricots and freeze. APRICOT COUPE— Cut % cup (Vs can) of DEL MONTE Canned Apricots in small pieces, boil down the sirup from 1 can pf apricots until there is but % cup, add, and chill. After filling sherbet glasses with vanilla ice cream pour over, apricot mixture. CEREAL CHOPS — Make a stiff mush out of IV2 cups of boiling, salted water and % cup of oatmeal. Pour into a wet loaf pan and cool. Cut in thick slices, roll in crumbs, and brown in a frying pan. Arrange on a hot platter, surround 7A Del Monte Canned Fruits and Vegetables with DEL MONTE Canned Apricots, and serve with the hot sirup from the canned apricots. APRICOTS WITH SCRAMBLED EGGS— Beat 5 eggs slightly, add Va cup of the sirup from DEL MONTE Canned Apricots, 1 teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.