Baked Corn-meal Pudding No. 2

Ingredients

• one cup of granulated white corn-meal
• one cup of boiling milk or water
• one tablespoonful of butter
• half a teaspoonful of salt
• one cup of cold milk
• apples pared, cored, and sliced thin

Method

1. 1

   To one cup of granulated white corn-meal add one cup of boiling milk or water, one tablespoonful of butter, half a teaspoonful of salt, and, gradually, one cup of cold milk.

2. 2

   Butter a shallow pudding dish with apples pared, cored, and sliced thin, pour the batter over them, and bake slowly for an hour.

3. 3

   Serve warm, with sugar and sweet cream.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 107. The excerpt below is the record exactly as published.

Baked Corn-meal Pudding No. 2. — To one cup of granulated white corn-meal add one cup of boiling milk or water, one tablespoonful of butter, half a teaspoonful of salt, and, gradually, one cup of cold milk. Butter a shallow pudding dish with apples pared, cored, and sliced thin

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