Baked Indian Pudding No. 1
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 85. The excerpt below is the record exactly as published.
BAKED INDIAN PUDDING No. 1 1 pint hot milk V^ cup sugar V2 cup Indian meal 1/2 teaspoon ginger 3 eggs 1 teaspoon cinnamon 1 tablespoon flour Pinch of salt 1 pint cold milk Bring one pint of milk to the boiling point; pour it gradually on the meal, stirring all the while to prevent lumps. When cool, add the beaten eggs and the other ingredients. Pour into a buttered pudding dish and bake an hour and a half. Serve with hot maple sugar or cream. BAKED INDIAN PUDDING No. 2 5 cups milk Vi cup molasses 1/2 teaspoon salt er Scald the milk; pour it slowly on the meal; cook in a double boiler for twenty minutes; add molasses, salt and ginger. Pour into a buttered pudding dish and bake in a slow oven for about two hours. Serve with cream. 222 g'a"mSfof°Fo^ur PUDDINGS AND DESSERT3- BOILED INDIAN PUDDING 1 quart milk 2 tablespoons chopped suet 2 cups Indian meal 1/2 teaspoon salt 5 tablespoons molasses 1 cup seeded raisins 1 tablespoon flour Scald the milk and pour it over the meal; add the molasses, suet, salt, and the raisins washed and dredged with the flour. Put the pudding into a mold or bag and boil four hours. Serve with butter and maple syrup. The raisins may be omitted if desired. HUCKLEBERRY PUDDING 1 egg 1 cup milk 1 cup sugar 11/2 cups flour 1 heaping tablespoon butter 1 teaspoon baking powder 1 pint berries Beat the egg with the sugar and butter; add the milk and sifted flour and bakmg powder. When thoroughly mixed add the huckle- berries, previously washed and drained and dredged with flour. Pour into a buttered baking dish and bake in a moderate oven. Serve with lemon or fruit sauce. BERRY PUDDING 1 quart bread crumbs 2 eggs 1 pint milk 1 quart berries Pinch of salt Soak the broken bread crumbs in the milk; add the eggs well beaten, the salt and the berries, washed and drained. Steam in a buttered mold for three hours and serve with either hard sauce or fruit sauce. STEAMED FRUIT PUDDING 2 cups flour 1 egg 3 teaspoons baking powder 1 cup milk Pinch of salt 2 cups fruit Sift the flour and baking powder together; stir in the beaten egg and the milk gradually. Mix until smooth; add the fruit, washed, drained and well dredged with flour; stir carefully and empty into a greased tin can or pudding mold. Cover; stand in a pot of boil- ing water and boil continuously for three hours. Serve with sugar and cream or with hard sauce. 223 PUDDINGS AND DESSERTS FamTol fo^u? PEACH COBBLER 1 quart peaches iVa cups flour 1 cup water 1 teaspoon baking powder 11/2 cups sugar
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