Indian Meal Pudding

Ingredients

• a tahlespoonful of butter
• half a cup of boiling water
• one quart of milk
• one pint of fine yellow granulated corn meal
• half a teaspoonful of salt
• half a pint of New Orleans molasses

Method

1. 1

   Butter a kettle, add boiling water, then milk.

2. 2

   Boil and sift in corn meal while stirring.

3. 3

   Add salt and cool.

4. 4

   Mix in molasses and cold milk.

5. 5

   Bake slowly for 10-12 hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 169. The excerpt below is the record exactly as published.

Indian Meal Pudding. {Mrs. Barnabas Churchill.) Rub a tahlespoonful of butter round the bottom and sides of a smooth iron kettle, — granite or porcelain will do ; when melted, add half a cup of boiling water. This will prevent the milk from burning. Add one quart of milk. Let it boil up, and almost over the kettle ; then sift in one pint of fine yellow granulated corn meal., sifting with the left hand, and holding the meal high, that every grain ma^' be thoroughlj' scalded. Stir constantly ; add half a teaspoon- ful of salt, and set away till cold. Then add half a pint of JVeiv Orleans molasses

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