Baked Indian Pudding

Ingredients

• a quart of boiling milk
• a cupful of Indian meal
• three-fourths of a cupful of molasses
• two table-spoonfuls of butter
• one quart of cold milk
• one teaspoonful of salt
• one well-beaten egg

Method

1. 1

   Pour boiling milk gradually onto Indian meal, beat until smooth.

2. 2

   Cook in a double-boiler for half an hour, stirring frequently.

3. 3

   Remove from heat, add molasses, butter, cold milk, salt, and beaten egg.

4. 4

   Pour into a dish and bake slowly for four hours.

5. 5

   Serve hot, optionally with cream or vanilla ice-cream.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 329. The excerpt below is the record exactly as published.

Baked Indian Pudding. Pour a quart of boiling milk gradually upon a cupful of Indian meal, and beat the mixture until it is per- fectly smooth; then put it into the double-boiler and cook for half an hour, stirring frequently. Remove from the fire, and add three-fourths of a cupful of mo- lasses, two table-spoonfuls of butter, one quart of cold milk, one teaspoonful of salt, and one well-beaten egg

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