Club Indian Pudding

Ingredients

• 1 quart scalded milk
• 1 teaspoon salt
• 5 tablespoons corn meal
• 34 teaspoon cinnamon
• 2 tablespoons butter
• 1 cup molasses
• 2 eggs, well beaten
• 1 cup cold milk

Method

1. 1

   Add meal gradually, while stirring constantly, to scalded milk and cook in double boiler 20 minutes; then add butter, molasses, seasonings, and eggs.

2. 2

   Turn into buttered pudding dish and pour on cold milk.

3. 3

   Bake 1 hour in moderate oven (350° F.).

4. 4

   Delicious served with vanilla ice cream.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 225. The excerpt below is the record exactly as published.

CLUB INDIAN PUDDING 1 quart scalded milk 1 teaspoon salt 5 tablespoons corn meal 34 teaspoon cinnamon 2 tablespoons butter Y teaspoon ginger 1 cup molasses 2 eggs, well beaten 1 cup cold milk

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