Grits Pudding

Ingredients

• one tea-cupful of grits
• a pint and a half of boiling water
• one tea-spoonful of salt
• a tea-cupful of sweet milk
• one egg
• two table-spoonfuls of sugar
• one table-spoonful of melted butter

Method

1. 1

   Steam grits with boiling water and salt for 45 minutes.

2. 2

   Add milk, beaten egg, sugar, butter, and pepper.

3. 3

   Bake for 30 minutes or until browned.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 91. The excerpt below is the record exactly as published.

GRITS PUDDING. Put a tea-cupful of grits into a pudding-pan, pour over them a pint and a half of boiling water and a tea-spoonful of salt. Set in a closely covered steamer over a pot of boil- ing water and steam for three-quarters of an hour. When done, remove from the fire and add a tea-cupful of sweet milk; then beat together one egg, two table-spoonfuls of sugar, one table-spoonful of melted butter, and a little pep- per. Stir this well into the grits, set in the oven and bake for half an hour, or until nicely browned. Mahy Cole. BOILED RICE. Wash the rice well in cold water, rubbing between the hands until white and free from the loose starch which ad- heres to it. Soak overnight, one tea-cupful in one quart ot water ; in the morning put into a steamer over a pot of cold water with plenty of salt added, and steam until the grains 12 178 The New Kentucky Home Cook Book. are soft, which will be about three-quarters of an hour. Pour into a dish, and send to the table with a lump of but- ter placed in the center. HOMINY GRITS. Put one tea-cupful of grits into a pint and a half of boil- ing water with one tea-spoonful of salt

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