Baked Indian Pudding

Ingredients

• one scant cupful of corn meal
• one quart of milk
• one teaspoonful of salt
• one-half a teaspoonful of ginger
• one teaspoonful of cinnamon
• one cupful of molasses
• one cupful of finely chopped beef suet
• two cupfuls of cold milk
• one cupful of cold water

Method

1. 1

   Mix corn meal with sufficient cold water to make a paste, stir into milk and cook for fifteen minutes, stirring often.

2. 2

   Stand aside for ten minutes, then stir in salt, ginger, cinnamon, molasses, and suet.

3. 3

   Turn into a baking dish, pour over cold milk and water.

4. 4

   Do not stir, bake slowly for four hours.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 26. The excerpt below is the record exactly as published.

BAKED INDIAN PUDDING. Mix one scant cupful of corn meal with sufficient cold water to make a paste, stir it into one quart of milk and cook for fifteen minutes' 'stirring often. Stand aside for ten minutes, then stir in* one teaspoonful of salt, one-half a teaspoonful of ginger, one teaspoonful of cjnnamon, one cupful ^ molasses and one cupful of finely chopped beef suet. Turn into a baking dishj mix and pour over the top two cupfuls of cold milk and one cupful of cold water

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