Indian-Meal Pudding

Ingredients

• One cup of yellow Indian meal
• one quart and a cupful of milk
• three eggs
• half a cup of molasses
• one generous tablespoonful of butter
• one teaspoonful of salt
• one pint of boiling water
• half teaspoonful of cinnamon
• half teaspoonful of mace

Method

1. 1

   Scald the salted meal with the water.

2. 2

   Heat the milk in a farina-kettle; stir in the scalded meal, and boil, stirring often, for half an hour.

3. 3

   Beat the eggs light; put in the butter and molasses, stirred together until they are several shades lighter than at first; add the spice; lastly, the batter from the farina-kettle, beaten in a little at a time, until all the ingredients are thoroughly incorporated.

4. 4

   Grease a pudding-dish; pour in the mixture, and bake, covered, in a steady oven, three-quarters of an hour.

5. 5

   Remove the lid, and brown.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 66. The excerpt below is the record exactly as published.

Indian-Meal Pudding. One cup of yellow Indian meal, one quart and a cupful of milk, three eggs, half a cup of molasses, one generous tablespoonful of butter, one teaspoon- ful of salt, one pint of boiling water

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