Baked Indian Pudding
From Temperance cook book, 1887
Serves 6
I usually use one cupful of molasses and one of brown sugar, with spices to taste.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 89. The excerpt below is the record exactly as published.
BAKED INDIAN PUDDING. One quart of milk, scalded; stir into it cornmeal till it is half as thick as mush; take it off the stove, add two cupfuls New Or- leans molasses, salt and spices to taste, one cupful of suet chop- ped fine, one quart of cold milk, and three well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.