Indian Meal Pudding

Ingredients

• a teaspoonful of salt
• a teacup of chopped suet
• a tablespoonful of sugar or molasses
• two eggs beaten light
• a coffeecup of seeded raisins
• a tablespoonful of flour

Method

1. 1

   Stir in Indian meal to make a stiff batter.

2. 2

   Beat all well together, add the raisins stirred through with flour, scald your pudding bag, wring it dry, dust it with flour, pour in the pudding, and boil it for two hours.

3. 3

   Serve with syrup, molasses cream, and sugar, or wine-sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 86. The excerpt below is the record exactly as published.

a teaspoonful of salt, a teacup of chopped suet^ a tablespoonful of sugar or molasses, and two eggs beaten ligbt ; beat all well together, add a coffeecup of seeded raisins if liked, stir through them a tablespoonful of flour, scald your pudding* bag, wring it as dry as possible, dust it inside with flour, pour in the pudding, and toil it two hours. Serve with syrup-molasses eream and sugar, or wine-sauce. Bread and Apple Pudding. Out thin slices of bread, butter them, lay a layer of them in the bottom of a pudding-dish, spread a thick layer of chopped apple over them, season with sugar, cinnamon and grated nutmeg, then another layer of bread and butter, apples, &c., until your dish is full ; bread and butter on the top, pour over a teacup of molasses and water, and bake three-quarters of an hour. Serve with sauce. * Bread and Butter Pudding. Beat the yolks of eight eggs, add them gradually to a quart of milk, sweeten to your taste, flavor with peach- water or vanilla (a teaspoon^l of either will be sufficient). Cut slices of bread half an inch thick, butter both sides, cut in squares, and cover with them the bottom and sides of a pudding-dish, pour the cus- tard over them, sprinkle thickly over the top grated nutmeg and powdered cinnamon ; let it stand ten or fifteen minutes, then bake about twenty minutes in a hot oven. This pudding requires close watching. It should be the thickness of boiled custard when done. As soon as the custard commences to thicken the least bit on the sides of the dish, it is done, and a minute longer will spoil it. Cabinet Pudding. Beat the yolks and whites of three eggs separately, add to the yolks a quarter of a pint of milk, stir these well together ; add two ouncejs of coffiee-sugar and the third of a small nutmeg 182 OOOKEB T FROM EXPERIENCE. gntedj ihen stir in four ounces of flour and beat to a smoodi batter ; by degrees stir in seven ounoes of beef suet, mineed ai fine as possible, and three ounces of bread crumbs ; mix all well together at least half an hour before you put the pudding in the pot ; pour into an earthenware pudding-mould, which you have well buttered ; tie a pudding-cloth over it very tightly, put it into a pot of boiling water and boil three hours. If you please, you may add to this a pound of raisins, stoned and out in half, and a little grated lemon peel, and you have a very good plum pudding. To be eaten with wineHMiuee. * Cable Pudding. Boil half a pint of milk with a few strips of lemon-peel in h to flavor, mix to a paste a dessertspoonful of com starch with a little of the milk, which you must leave out of the half-pint for the purpose, add to it a beaten egg, and when the milk boils, stir the corn starch in, boil a minute or two, and set aside to cool. Beat together three tablespoonsful of melted butter, one cup of powdered sugar, and the yolks of two eggs. When light, add a pint of sifted flour, with two teaspoons even ftdl of eream of tartar mixed through it, and last a teacup of milk with an even teaspoon of soda dissolved in it. Bake in jelly-cake tins siie of a dinner-plate, divide the quantity evenly in two cakes, bake a nice brown in a quick oven, spread the custard between the cakes, and over the top pour and shape nicely a mdringue, made with the whites of three eggs beaten with three table> spoonsftd of powdered sugar, brown slighUy in the oven, an< serve cold. *Cake Beat flve eggs very light; stir to a cream three cups of sugar and one of butter ; add half a nutmeg grated, then the eggs, four cups of flour with two teaspoonsful of eream of tartar sifted through it, and a cup of milk with a teaspoonfol of soda dis- solved in it; beat well together. Have ready a quart of whor> tleberries, raspberries or currants; put in a buttered pudding- dish a kyer of the cake and one of the fruit alternately until aU PASTRY, FUDDnsrOSj Ac 188 ire in ; liave a layer of oake on the top. Bake one hour in a quick oven, cover witli thick paper when brown on top, and serve with wine-sauce. * Cocoanut Pudding. One large cocoanut grated, the whites of twelve eggs beaten very light, one pound of powdered sugar, three-quarters of a pound of butter, a glass of brandy and one of wine. Stir the butter and sugar to a cream, add the wine and brandy^ then tht grated cocoanut alternately with the eggs. Bake in pie-dish lined with puff paste crust; notch the edges. See Cocoanut Custard^ p. 203. College Puddings. Beat four eggs separately and then together ; add to them two ounces of flour, two tablespoonsful of milk, half a small nutmeg grated, half a teaspoonful of ginger and a quarter of a pound of sugar ; beat all together. Chop very fine six ounces of suet and stir it in the pudding ; add six ounces of currants, washed and dried, an ounce of candied orange-peel, cut fine, or the same of citron, and a glass of brandy; beat well together, and bake them, in patty-pans or cups, twenty minutes in a quick oven« Serve with wine-sauce. Com Starch Pudding, Ho. 1. Boil one quart of milk, stir in it three tablespoonsfhl of com starch mixed in a little cold water, boil five minutes, take it from the fire, add four tablespoons of sugar, yolks of five eggs beaten, and a little pinch of salt ; butter a pudding-dish, and pour in the pudding ; bake twenty minutes in a hot oven. Make a mi^ringue of the whites of the eggs beaten with powdered sugar. When the pudding is baxed, pour the meringue over the top, shape it with a spoon, and brown slightly. * Com Starch Pudding, Ho. 2. One large tecump of corn starch mixed smoothly in cold water, stir ihis into one and a half pints of boiling water, and boil it 184 COOKERY FROM EXPERIENCE. ten minutes, or until it is dear like star:h, remove it from the fire, and stir into it two large coffeecw^ of white sugar, the juice and grated rind of a large lemon, and the beaten yolks of three eggs. Make a crust of paste and bake it as if for stewed fruit, spread the corn starch evenly over the crust, beat the whites of the eggs with powdered sugar, making a meringue as directed above ; spread over the top of the puddings and brown slightly * Cottage A quarter of a pound of butter and two cups of sugar creamed together ; add two eggs beaten light

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