Indian Pudding, No. 3

Ingredients

• Three pints of milk
• one of corn meal
• half a pound of butter
• a teacup of sugar
• four beaten eggs
• a tablespoonful of rose water
• the same of brandy
• the grated rind of a lemon

Method

1. 1

   Pour boiling milk over Indian meal, stir in butter.

2. 2

   When cool, add eggs, salt, sugar, and spices.

3. 3

   Bake in a buttered pudding-dish for about three-quarters of an hour in a quick oven.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 88. The excerpt below is the record exactly as published.

Three pints of milk, one of oorn meal, butter the siie of an egg, eight eggs, half a pound of raisins seeded, half a oup of powdered sugar, a little cinnamon and nutmeg. Boil the milk and pour it over the oorn meal, stir in the butter. When oool, add the eggs and a pinoh of salt, then sugar and spioe, and last the raisins. Bake nearly an hour in a moderate oven. Pudding, Vo. 3. Pour three pints of boiling milk on seven tablespoonsful of Indian meal, stir in half a pound of butter, a teacup of sugar, four beaten eggs, a tablespoonful of rose water, the same of brandy, and the grated rind of a lemon ; butter a pudding-dish, pour it in, and bake about three-quarters of an hour in a quiok oyen. Indian Pudding, Vo. 4. Boil one quart of milk, stir in it half a cup of butter, pour this over three-quarters of a cup of Indian meal, beat it smooth, and add one and a half cups cf light-brown sugar, two eggs beaten light (add only the yolks), a little grated nutmeg, a pinoh of einnamon, a little salt, then the whites of the eggs beaten to a stiff ftoth, and a small teaspoon of soda dissolved in a spoonful •f warm water Bake in a buttered pudding-dish half an hour. FASTRT, PUDDINGS, Ac 181 Indian Pudding, No. 5. A pint of milk, two eggs, three tablespoons of Indian meal half a small teacup of molasses, butter half the size of an egg put the milk in a sauce-pan, scald it, add the Indian meal, and boil it three minutes^ stir in the butter, cool it a few minutes, then add the molasses with a third of a teaspoon of soda stirred in it until it foams, then add the eggs well beaten, and the fol- lowilig spioes : half a teaspoon of ginger, a third of a teaspoon of cinnamon, the same of allspice and cloves, and a small pinch of salt; butter a pudding-dish, pour it in, and bake in a mode rate oven two and a quarter hours. It can be eaten with cream or alone. Indian Pudding, No. 6. Six tablespoons of Indian meal and two of wheat flour, mix them well together with a little cold milk, stir them into a pinb of new milk ; boil three minutes , add a piece of butter the size of an egg, cinnamon and ginger to your taste. When cool, stir in one and a half cups of molasses, a teaspoon and a half of soda, and two eggs beaten light. Bake in a buttered pudding-dish. Indian Pudding, No.

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