Americandessert
Indian Pudding
From The Landmarks club cook book, 1903
Serves 9
Serve with hard sauce.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 79. The excerpt below is the record exactly as published.
INDIAN PUDDING. One quart of sweet milk, scald, stir in one cup of corn- meal while the milk is boiling. Cook a few minutes and let stand until nearly cold. Add half cup molasses, four well beaten eggs, quarter cup butter, a little ginger, salt and cin- namon. Bake slowly an hour and a half. When it has baked a half hour, stir in a cup of cold milk
Cook this with the app: pantry check, scaling, and the assistant.