Indian Pudding

Ingredients

• % cupful milk, scalded
• % cupful molasses
• 2 tablespoonfuls cornmeal
• % teaspoonful salt
• 1/2 cupful cold water
• 1/4 teaspoonful cinnamon
• 1/4 cupful sugar
• 1 egg
• 1/4 cupful milk

Method

1. 1

   Stir cornmeal into cold water and add scalded milk.

2. 2

   Cook for 20 minutes, then add remaining ingredients except 1/4 cupful of milk.

3. 3

   Pour into a greased baking dish and bake in a moderate oven for 35 minutes.

4. 4

   Pour cold milk on top and bake for 2 hours longer without stirring.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 48. The excerpt below is the record exactly as published.

1 cupful milk 4 tart apples 4 teaspoonfuls baking powder 2 tablespoonfuls sugar Vo teaspoonful cinnamon Sift the salt, baking powder and flour together and work in the shortening. Add the egg yolk to the mixture and fold in the stiffly beaten egg white. Spread the mixture % inch thick in a shallow baking tin. Wipe, pare, quarter and core the apples. Cut every quarter into two pieces lengthwise. Then place them in parallel rows on top of the mixture with the sharp edge down. Sprinkle the apples with the -sugar and cinnamon which have been mixed together. Bake in a hot oven 30 minutes, or until the apples are soft. Serve with a pudding sauce or with whipped cream. Indian Pudding % cupful milk, scalded % cupful molasses 2 tablespoonfuls cornmeal % teaspoonful salt y2 cupful cold water % teaspoonful cinnamon 14 cupful sugar % teaspoonful ginger 1 egg

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