Baked Indian Meal Pudding (made quickly)

Ingredients

• one quart of milk
• three tablespoonfuls of granulated Indian meal
• one heaping tablespoonful of butter
• one teaspoonful of salt
• half a cup of molasses
• two eggs
• one quart of cold milk

Method

1. 1

   Boil one quart of milk.

2. 2

   Pour it gradually on three tablespoonfuls of granulated Indian meal.

3. 3

   Put it back in the double boiler, and boil one hour, stirring often.

4. 4

   Then add one heaping tablespoonful of butter, one teaspoonful of salt, half a cup of molasses, two eggs, and one quart of cold milk.

5. 5

   Mix well, pour into a well-buttered dish, and bake one hour.

6. 6

   Eat with cream or butter.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 200. The excerpt below is the record exactly as published.

one teaspoonful of salt. Pour on one quart of boiling milk^ add one tablespoonful of butter^ three pints of cold milk., and one cup of cold water., or two eggs. Bake in a deep, well-buttered pudding-dish, holding at least three quarts. Bake very slowlj^ seven or eight hours. Do not stir, but cover with a plate if it bake too fast. One cup of currants may be used to give variet3\ Baked Indian Meal Pudding (made quickly). Boil one quart of milk. Pour it gradually on three tablespoonfuls of granulated Indian meal. Put it back in the double boiler, and boil one hour, stirring often. Then add one heaping tablespoonful of butter., one tea- spoonful of salt., half a cup of molasses., two eggs^ and one quart of cold milk

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