Baked Corn-meal Pudding No. 1

Ingredients

• one cup of well-boiled corn-meal mush
• one teaspoonful of butter
• one teaspoonful of ginger
• two tablespoonfuls of granulated sugar
• one cup of sweet milk
• two well-beaten eggs

Method

1. 1

   To one cup of well-boiled corn-meal mush add one teaspoonful of butter, and one teaspoonful of ginger mixed with two tablespoonfuls of granulated sugar.

2. 2

   Stir in gradually one cup of sweet milk, then add two well-beaten eggs.

3. 3

   Bake in a buttered pudding dish until it is firm in the center, and remove from the oven before it is wheyed.

4. 4

   Serve warm, with sweet cream.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 106. The excerpt below is the record exactly as published.

Baked Corn-meal Pudding No. i. — To one cup of well- boiled corn-meal mush add one teaspoonful of butter, and one teaspoonful of ginger mixed with two tablespoonfuls of granulated sugar. Stir in gradually one cup of sweet milk, then add two well-beaten eggs

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