Indian Pudding

Ingredients

• One quart of milk
• four tablespoons (heaping) of Indian meal
• one tablespoon of flour
• one teaspoon of ginger
• one of cinnamon
• one lemon peel
• one teaspoon of salt
• two eggs
• one cup molasses
• one cup raisins
• one cup of suet (not too full)

Method

1. 1

   Bake for three hours, not in too hot an oven.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new home cook book (1896), page 77. The excerpt below is the record exactly as published.

one teaspoon of soda, two teaspoons of cream tartar, one egg. COTTAGE PUDDING. M. G. Rand. One teacup of white sugar, one-half cup of butter (or little less) ; one cup sweet milk, one egg, a little nutmeg, one pint of flour, three teaspoons of baking powder: rub. the butter, sugar and egg together until light, add the nut- meg and milk, stir the baking powder into the flour while dry, and add just as the pudding is to be put in the oven ; bake in a quart basin, very slowly ; bring to the table hot, cut like cake, and serve with sauce made according to the 190 THE HOME COOK EOOK. following directions : Rub one tablespoon of flour in a little cold water until smooth, then turn it into one pint of boiling water, letting it cook five minutes, stirring con- stantly ; add sugar, salt and nutmeg to suit the taste. COTTAGE PUDDING. Mrs. D. C. Norton. One cup of sugar, butter the size of a large egg, one cup sour milk, one teaspoon saleratus (sweet milk is just as good if two teaspoons of baking powder is used instead of saleratus) ; two eggs, two heaping cuds of flour^ a little salt^ ESTELLE PUDDING. Anonymous. Three eggs well beaten, two and one-half tablespoons of sugar, two tablespoons butter, three-fourths cup sweet milk, one cup raisins chopped fine ; one tablespoon baking powder, flour to make the consistency of pound cake; steam thirty-five minutes. PUDDING IN HASTE. Mrs. F. E. Stearns. Three eggs, three cups of milk, and three cups of flour; bake in patty tins or cups, and serve with hot sauce. MINUTE PUDDING. C. Kennicott. One-half cup milk, five large spoons flour, three eggs, one-half teaspoon of salt, stirred smoothly together; stir this into one pint of boiling milk. VALUABLE KECTPES. 191 A QUICK PUDDING. Mrs. A. W. D. One-half pint of milk, one-half pint of cream, three eggs beaten separately, little over one-half pint flour; season with lemon or vanilla. BAKED INDIAN PUDDING— SPLENDID. Two quarts scalded milk with salt, one and one- half cups Indian meal (yellow) • one tablespoon of ginger, letting this stand twenty minutes ; one cup molasses, two eggs (saleratus, if no - s^ a piece of butter the size of a common walnut ; bake two hours. BAKED INDIAN PUDDING. Mrs. A. W. D. Three cups of raisins, one cup of chopped suet or but- ter, one pint of Indian meal, four sour apples, one quart of milk, one egg, and a little salt. BAKED INDIAN PUDDING. Mrs. A. W. D. Seven spoons of Indian meal, two spoons of buttes*, one-half teaspoon salt, one teacup molasses ; ginger or cinnamon to your taste; pour into these a quart of milk while boiling hot ; mix well and put in a buttered dish ; just as you put it in the oven, stir in a teacup of cold water, which will produce the same effect as eggs. Bake three-quarters of an hour. 19a THE HOME COOK BOOK. CORN MEAL PUDDING. Etta C. Springer. One quart of sweet milk, boiled; stir in four table- spoons of corn meal ; stand till cool ; put in four beaten eggs, sweeten to taste, two tablespoons of butter; bake two hours. BOILED INDIAN PUDDING. Mrs. DeForrest. One quart of good buttermilk or thick sour milk, two tablespoons of sweet cream, three eggs, one teaspoon soda, three handfuls of flour, a little salt, Indian meal to make a rather thin batter. INDIAN PUDDING. Mrs. Benham. One quart of milk, four tablespoons (heaping) of Indian meal, one tablespoon of flour, one teaspoon of ginger, one of cinnamon, one lemon peel, one teaspoon salt, two eggs, one cup molasses ; bake three hours, not in too hot an oven ; boil the meal in half the quantity of milk, one cup raisins, one cup of suet (not too full)

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