Indian Custard Pudding, New Orleans Style

Ingredients

• 2 quarts of milk
• 4 ozs. cornmeal
• 4 ozs. farina
• 5 ozs. butter
• 5 ozs. New Orleans molasses
• the grated rind or juice of one orange or lemon
• 5 yolks
• 5 whole eggs
• a pinch of salt

Method

1. 1

   Let milk come to a boil, add the farina and meal, also the butter; let boil slowly till the meal is well cooked; take off and let cool a little; beat in the molasses, orange rind and juice, eggs and salt.

2. 2

   Fill into small individual molds, buttered and sugared.

3. 3

   Bake in water till the eggs are set; turn out and serve with orange cream sauce.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 67. The excerpt below is the record exactly as published.

INDIAN CUSTARD PUDDING, NEW ORLEANS STYLE. 2 quarts of milk, 4 ozs. cornmeal, 4 ozs. farina, 5 ozs. butter, 5 ozs. New Orleans molasses, the grated rind or juice of one orange or lemon, 5 yolks, 5 whole eggs, a pinch of salt

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