Americandessertvegetariannut-free
Indian Pudding
From The thorough good cook, 1895
Serves 9
A distinctly American domestic dish.
Presented as published in 1895. 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
- a quart of milk
- a quarter of a pound of butter
- a pint of molasses or golden-syrup treacle
- six beaten eggs
- sifted Indian corn-flour
- a little lemon-juice
Method
Scald the corn-flour in boiling water, then place it in a saucepan with milk, butter, and molasses.
Stir in beaten eggs and lemon juice until smooth.
Bake in a moderately hot oven.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 12. The excerpt below is the record exactly as published.
Indian pudding is another distinctly American domestic dish. It is made of sifted Indian corn-flour, scalded in bc'il- ing Avater, and placed in a saucepan over a tire, with a quart of milk, a quarter of a pound of butter, and a pint of molasses or golden-syrup treacle ; six beaten eggs and a little lemon- juice
Cook this with the app: pantry check, scaling, and the assistant.