Duart Pudding

Ingredients

• cup yellow corn meal
• kettle of three cups milk or water
• half cup baking molasses
• two well beaten eggs
• a little salt
• half teaspoon ginger
• a cup each seedless raisins
• and currants dredged with flour

Method

1. 1

   Cook corn meal in milk or water for an hour or two.

2. 2

   Mix with molasses, eggs, salt, ginger, raisins, and currants.

3. 3

   Bake in a buttered dish covered with buttered paper for one hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 481. The excerpt below is the record exactly as published.

kettle of three cups milk or water and cup yellow corn meal, cooking an hour or two ; Or three cups cold mush will do. Ada cup finely-chopped euetC half cup baking molasses, two well beaten eggs, a little salt, half teaspoon ginger, cinnamon or grated lemon rind, and a cup each seedless raisins, and currants dredged with flour. Bake m but- tered dish or mold one hour, covered with buttered paper. Makes a duart pudding. For a Plain Boiled Pudding, scald pint and a half corn meal with half pint boiling water ; add four tablespoons Graham flour, pint milk, (either sweet or sour), two tablespoons molasses, half a teaspoon ginger, a little salt

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