Corn Meal Pudding
From The National home cook book, 1900
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 National home cook book (1900), page 65. The excerpt below is the record exactly as published.
One cup sour milk, one-fourth cup > sugar,. by Reece torathe teaspoon soda; one-fourth teaspoon salt; enough ~ corn meal and flour (half and half) to make stiff batter, put in a buttered dish and steam one hour. Serve with cream and sugar. Raisins, currants or other dried fruit may be added. - = COTTAGH—Scant cup sugar, one-half cup lard, one well- _ beaten | egg, one-half cup milk (sweet), one-half cup water, teaspoon vanilla,: pinch salt, two teaspoons baking powder, — one-third teaspoon soda, flour enough to make moderate thick — batter; bake in gem pans if you can. Dressing: One pint water, s one cup seeded raisins, butter size of cherry. Put on stove, ~ boil till raisins are tender, add cup milk, pinch salt, some nut--_ meg; stir up two tablespoons cornstarch (or flour), scant cup Sugar in milk, add to raisins, stir until boils; take off, add ~ .e-half teaspoon vanilla; if too thick add some warm “water. ¢ should be kept warm and poured over the cake® at mea mi A few nuts added to this dressing is an improvement. _ gS _ CHEAP STEAMED—One egg, one cup molasses (dark), one cup warm water (dissolve in it one teaspoon soda
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