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Baked Indian Pudding
From The complete cook book, 1900
Serves 7
Bake in a slow oven.
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 115. The excerpt below is the record exactly as published.
BAKED INDIAN PUDDING. One quart of milk, one-half cup of Indian meal, one egg, one-half cup of sugar, one-half cup of molasses, butter the size of an egg, one-half teaspoonful of cinna- mon, one-half teaspoonful of ginger and one-quarter of a nutmeg, a cup of raisins and a little salt
Cook this with the app: pantry check, scaling, and the assistant.