Baked Indian Pudding

Ingredients

• 1 quart of milk
• 1/2 cupful of corn-meal
• 1 cupful of molasses
• 1 teaspoonful of salt
• 1/4 of a cupful of chopped suet
• 1 teaspoonful of ground ginger
• 1 teaspoonful of cinnamon

Method

1. 1

   Boil milk, stir in corn-meal until thickened, then cook for ten minutes.

2. 2

   Add molasses, salt, suet, ginger, and cinnamon.

3. 3

   Pour into a baking dish and bake, adding milk every half hour until three quarts have been used, then bake for three hours.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 53. The excerpt below is the record exactly as published.

Baked Indian Pudding. The old-fashioned Indian pudding is simply made but requires long, slow cooking to de- velop its fine flavor. Boil i quart of milk, sift into it with the hand ^ of a cupful of corn-meal and stir until smoothly thickened, then cook for ten minutes. Stir into it i cupful of molasses, i teaspoonful of salt, ^ of a cupful of chopped suet, ^ of a teaspoon- ful of ground ginger and i teaspoonful of cinnamon

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