Custard Pudding with Indian Meal

Ingredients

• 3 heaping table-spoonfuls of sifted Indian meal
• 1 quart of boiling milk
• 1 tea-spoonful of salt
• 4 table-spoonfuls of sugar
• 1 table-spoonful of butter
• 1 tea-spoonful of strong ground ginger
• 1 grated nutmeg
• 1 tea-spoonful of ground allspice
• 1 of cinnamon
• Three eggs well beaten

Method

1. 1

   Scald the Indian meal into boiling milk.

2. 2

   Remove from fire and add salt, sugar, and butter.

3. 3

   Stir together ginger, nutmeg, allspice, and cinnamon in a little milk, then add to the pudding.

4. 4

   Stir in beaten eggs last.

5. 5

   Bake in a hot oven for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 73. The excerpt below is the record exactly as published.

CUSTARD PUDDING WITH INDIAN MEAL. Scald 3 heaping table-spoonfuls of sifted Indian meal into i quart of boiling milk. When re- move from the fire add i tea-spoonful of salt, 4 table-spoonfuls of sugar, and i table-spoonful of butter. Stir together in a little milk i tea-spoon- ful of strong ground ginger, i grated nutmeg, i tea-spoonful of ground allspice, and i of cinna- mon. Add this to the pudding. Three eggs well beaten

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