Indian Pudding, Boiled

Ingredients

• 2 cups molasses
• 2 cups milk
• 4 eggs
• 1 lb. beef suet chopped fine
• and Indian meal enough to make a stiff batter
• 1 teaspoon each of cinnamon
• and nutmeg
• and a little grated lemon peel

Method

1. 1

   Warm molasses and milk, stir well together; beat eggs and stir with the mixture; add suet and meal to make a stiff batter; tie in a floured bag, leaving room to swell, and boil for 3 hours.

2. 2

   Serve hot with a good sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 252. The excerpt below is the record exactly as published.

and nutmeg), 1 cup suet or ^ cup butter, | cup molasses, 1 cup milk, 1 egg, 1 cup stoned raisins; boil 2^ to 3 hours. Eat with hard sauce, or any liquid sauce preferred. HUCKLEBERRY PUDDING — Beat 2 eggs without separating, add 1 cup milk, 1 tablespoon melted butter, 1| cups flour and beat thoroughly; have 2 cups huckleberries washed and dried, dust them with flour, add them to the pudding Math 1 teaspoon of baking powder, mix quickly, turn into a greased mold, and steam 1 hour. INDIAN PUDDING, BAKED— Stir gradually 1 even cup corn- meal in 1 quart of boiling milk, let boil a few minutes, lift from the stove, and add 1 teasp)oon butter and a little salt; stir in ^ pint molasses, and ■§ pint cold milk last; put into a i^udding dish, well buttered, and bake 3 hours in a moderate oven. No. 2. — In 1 quart boiling milk, stir 1^ cups cornmeal, and 1 cup molasses; let it cool and add 1 teaspoon salt, 1 teacup suet, and stir in a little allspice; pour in 2 cups cold milk, and bake. INDIAN PUDDING, BOILED.— Warm 2 cups molasses and 2 cups milk, stir well together; beat 4 eggs and stir with the molasses and milk; add 1 lb. beef suet chopj)ed tine, and Indian meal enough to make a stiff batter; add 1 teaspoon each of ciiinamon and nulmeg, 330 PUDDINGS and a little grated lemon peel; stir together well, tie in the floured bag, leaving room to swell, and boil 3 hours Serve hot with a good sauce. No. 2.— Use 1 cup flour, 1 heaping teaspoon of baking powder, 1 teaspoon salt, 2 cups milk, 2 tablespoons melted butter (or 4 table- spoons sour cream), 3 eggs, 1 small i^inch of soda, and enough corn- meal to make a stiff batter. Mix in the order giv^, and pour into a baking powder can, or any other covered can of convenient size; set in a kettle containing enough boiling waiter to come up nearly to the top of the can, i^lace a weight on top of the can to keep it upright, and boil about 2 hours. Eat with the maple sugar sauce given among our i^udding sauces. INDIAN PUDDING, STEAMED.— Use 2 cups milk, 2 eggs, 1^ cups Indian meal, 2 small tablespoons beef suet, 2 tablespoons molasses, | teaspoon each of cinnamon

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