Baked Indian Pudding

Ingredients

• Milk 2 quarts
• Molasses (dark colored) § to i cup
• Salt I teaspponful

Method

1. 1

   Scald half the milk, stir into it the meal mixed with a little cold milk, and cook until the mixture thickens a little.

2. 2

   Add the molasses and salt.

3. 3

   Pour into the greased baking dish, add the rest of the milk, cover, and put into a very slow oven.

4. 4

   To be perfect this pudding should bake from six to eight hours, or overnight in the Atkinson oven.

5. 5

   Brown the top at the last.

6. 6

   It can be eaten hot or cold.

Nutrition per serving

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 81. The excerpt below is the record exactly as published.

Baked Indian pudding. This is one of Grandmother Stark's specialties which she makes for church suppers and sends to her friends sometimes as THE HOME DINNER 241 a present. Grandmother Stark loves to tell of the days when she used to see it baked in the old brick oven, and she insists that even the Atkinson cooker does not give quite the same flavor. She thinks, too, that the pudding is not perfectly made with less than a milk pan full of milk and with old-fashioned meal ; but she is much pleased when other people praise her puddings made of a smaller size. It is hardly worth while to bake it in a pan smaller than the two-quart size. Use an earthen baking dish. What and how much. Milk 2 quarts Indian meal i cup (or even \) Molasses (dark colored) § to i cup Salt I teaspponful

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