Boiled Indian Pudding

Ingredients

• 1 quart milk
• 1½ pints corn meal
• 1 cup molasses
• 1 teaspoon soda
• 2 or 3 eggs
• Salt

Method

1. 1

   Put in bag; boil for four hours.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 58. The excerpt below is the record exactly as published.

1 teaspoon soda Steam three hours in mold. Home Messenger. Sweet Corn Pudding. 12 ears corn 2 tablespoons flour 2 tablespoons sugar i tablespoon butter I quart rich milk 3 eggs, salt Gash each row of corn with a knife straight down? then grate it, mix it in the milk, rubbing it well to get the hulls free from the corn; then rub it through a fine seive to relieve it of the hulls. Work the flour and' butter to a cream, then beat in the sugar and well-beaten yolks, then the beaten whites, then add all to the corn and milk, with salt. Bake. Eai with cream; sugar if liked. The Queen Cook Book 151 Boiled Indian Pudding. I quart milk i yi pints corn meal 1 cup molasses i teaspoon soda 2 or 3 eggs Salt Put in bag; boil four hours. Bread Pudding. I qt. bread crumbs nearly % cup sugar I quart sweet milk 6 eggs, beat separately i tablespoon butter i lemon, salt Slice and dry the bread in oven and grate it or break it up and soak it in milk . and put through sieve. Grate the rind of lemon, squeeze the juice and strain. Put all together. Save two of the whites for a meringue after it is baked. Bake thirty minutes or more. Spread on a layer of jam, jelly or cocoanut and the beaten stiff whites of egg, with four table- spoons of powdered sugar in it and brown the top quickly. The Sauce.^ I cup sugar }i cup butter 1 tablespoon corn starch i cup hot water 2 eggs, a little salt 2 teaspoons vanilla Stir butter and sugar to a cream; wet the starch with cold water; beat the eggs light; put all together. Boil three minutes to cook the starch. Lemon Pudding. ^ cup sugar i tablespoon butter 2 eggs I lemon Grate the lemon, squeeze the juice and strain. Work the butter and sugar to a cream, add the well 152 The Queen Cook Book beaten yolks, beat well, then add the stiff whites, last of all the lemon juice a few drops at a time beating it till it becomes like thick cream. Then stir in slowly one pint hot milk. Bake as a pudding or as a pie with under crust. Serve with cream. J* Lemon Pudding. 3 tablespoons corn starch 3 cofifeecups hot water 2 teacups sugar 2 eggs 2 large lemons i teaspoon salt Wet the starch thin with cold water, then pour on the three cups boiling water, and boil to cook the starch, stirring . all the time, then add the sugar and slowly, the grated rind and juice of the lemons. Bake twenty minutes. To be eaten cold with cream. This makes two pies. Home Messenger. Baked Indian Pudding. 6 tablespoons corn meal i cup molasses 1 quart milk

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