Baked Indian Fruit Pudding

Ingredients

• 2 quarts of milk
• 10 ozs. white cornmeal
• 10 eggs
• 1 lb. suet
• 1 lb. apples chopped fine
• salt
• 8 ozs. sugar
• 1/4 pint molasses
• 1/4 lb. raisins
• 1/4 lb. currants
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• the grated rind and juice of one lemon
• one-half a nutmeg, grated

Method

1. 1

   Set milk and sugar to boil; when boiling, add the meal and let boil slowly for ten minutes; take off and mix in the other ingredients.

2. 2

   Fill into molds.

3. 3

   Bake for one hour, or steam for two hours.

4. 4

   Serve with brandy, cream or lemon sauce.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 68. The excerpt below is the record exactly as published.

BAKED INDIAN FRUIT PUDDING. STEAMED INDIAN FRUIT PUDDING. 2 quarts of milk, 10 ozs. white cornmeal, 10 eggs, I lb. suet and i lb. apples chopped fine, salt, 8 ozs. sugar, J4 piut molasses, }4 lb. raisins, ^ lb. currants, ^ teaspoon cinnamon, }4 teaspoon ginger, tho grated rind and juice of one lemon, one-half a nutmeg, grated

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