Baked Indian Pudding

Ingredients

• one quart of milk
• two-thirds of a cupful of meal
• one-half cupful of sugar
• one-half cupful of molasses
• one-half cupful of butter
• one egg
• one teaspoonful of ginger
• one-half teaspoonful of cinnamon
• a pinch of salt

Method

1. 1

   Boil milk, stir in meal, cook briefly, then cool.

2. 2

   Stir in sugar, molasses, butter, egg, ginger, cinnamon, and salt.

3. 3

   Bake in a buttered dish for one hour.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 87. The excerpt below is the record exactly as published.

Baked Indian Pudding. Boil one quart of milk, and stir into it two-thirds of a cupful of meal and let it cook a few minutes, then take .from the fire, and when cool stir in one-half cupful of sugar, one-half cupful of molasses, one- 1 50 Puddings half cupful of butter, one ^gg, one teaspoonful of ginger, and one-half teaspoonful of cinnamon, and a pinch of salt. Put in a buttered pudding dish, and bake one hour. Minute Pudding. Let one quart of milk come to a boil, add a little salt, then stir into the milk four tablespoon- fuls of flour, and three beaten eggs; cook for four or five minutes. Serve with cream and sugar. Tapioca Pudding with Apples. Put one cupful of tapioca into half a pint of water, and let it stand a couple of hours, where it will be quite warm, but not cook. Peel six tart apples, take out the cores, place them in a pudding dish, and fill with sugar. Beat together two eggs, two table- spoonfuls of melted butter, one-half of a cupful of milk, two-thirds of a cupful of sugar; stir this into the tapioca and pour the whole over the apples. Bake one hour, and serve with sauce. Apple Dumpling. Measure four cupfuls of flour, put in two teaspoonfuls of cream tartar, and two of soda, sift two or three times, then rub in a lump of butter the size of a walnut, then stir in two cupfuls of sour milk, turn out on the board and work into a smooth dough, roll out to half an inch in Apples. thickness, and cut in three or four inch squares, put some sliced apple in the middle of each one, bring the corners together, pinch up the openings and cook. These dumplings are very nice, either boiled, baked or steamed, and will require about one-half hour to cook. Serve with cream and sugar if baked, and with a boiled sauce if steamed or boiled. -g^r^^Xcy'rir^ SAUCES FOR PUDDINGS Sauce for Suet Pudding. One-half cup of butter, one cup of sugar, beaten to a cream; add the beaten yolk of one egg, grate in half a nutmeg, then stir in a tablespoonful of boiling water, and flavor with a little wine or brandy. Place where it will keep warm and just before serving add the well-beaten white of one egg. Lemon Sauce. Take one large tablespoonful of butter, one of flour, and one cupful of sugar; beat all together to a cream, then pour over it one cupful of boiling water, taking from the fire; add two tablespoonfuls of melted butter. Flavor with lemon. Fruit Sauce. Boil fruit, berries, or any other kind until soft, rub through a sieve and add enough sugar to sweeten The Lemon. them; boil until clear. This is a nice sauce for corn starch pudding, blanc mange, or plain steamed ^^ puddings. Custard Sauce. Put one pint of milk into a double strawberries. boiler and let come to a boil. Beat the yolks of five eggs, one small tablespoonful of corn starch, one cupful of sugar; stir it into the boiling milk and cook for three or four minutes; flavor with lemon or vanilla, and use when cold. Caramel Sauce. Put one cupful of sugar into a small saucepan and add to it a lump of the size of an egg; let it boil for ten minutes; then add one and one-half cupfuls of water

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