Indian Apple Pudding

Ingredients

• one-half of a cup of molasses
• one quart of milk
• one teaspoonful of salt
• three scant cups of pared and sliced apples
• a quarter of a teaspoonful of ginger
• a quarter of a teaspoonful of cinnamon

Method

1. 1

   Boil milk in a double boiler, then add cornmeal.

2. 2

   Cook for half an hour, then add other ingredients.

3. 3

   Pour into a greased dish and bake slowly.

4. 4

   Serve with cream or maple syrup.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 56. The excerpt below is the record exactly as published.

quarter of a tea- spoonful of cinnamon, two tablespoonfuls of caramel and simmer for twenty minutes. Mix together one and on»-half cupfuls of stale bread crumbs, one-half cupful of crumbled stale macaroons and one-half cupful of seedless raisins. Butter a deep dish and fill with alternate layers of the apples and bread mixture, having crumbs on top. Bake three-quarters of an hour in a rather hot oven, and serve cold with whipped cream. Eureka Pudding, — Put one or two quarts of boiling water in stewpan, ajdd commeal to make a thick gruel, and teaspoonful of salt. Let it boil long and slowly. While cooking peel and slice five or six (more or less) good cooking apples; add to gruel. Let boil tender, add sugar and boil longer as for apple sauce. Turn into a mold and eat hot or cold with cream or boiled milk. This can he improved by putting the whites oF eggs beaten stiff into pudding before taken from the fire; add the yotks to the boiled milk and serve with the pudding. German Pudding.— Pare, tore and slice eight or 10 sour apples and put in a deep pudding dish, sweetening with one cupful of sugar, and sprinkling with a little lemon juice. Pour over them a rich egg batter, bake in a moderate oven one hour, and serve cold. Indian Apple Pudding, — Take one-half of a cup of molasses, one quart of milk, one teaspoonful of salt, three scant cups of pared and sliced apples, to which add a quarter of a teaspoonful of ginger

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