Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Indian Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 744. The excerpt below is the record exactly as published.
Indian Pudding, Baked.— Stir a quart of boiling milk into a pint of Indian corn meal. Dissolve four ounces of butter by heating it before the fire, mix it first with a pint of molasses, and then, very gradually, with the meal. Flavour with nutmeg and grated lemon- rind or cinnamon, and, as soon as the mixture has cooled, add, stirring briskly, six well-beaten eggs
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