Indian Pudding, Steamed

Ingredients

• 2 cups milk
• 2 eggs
• 1 1/2 cups Indian meal
• 2 small tablespoons beef suet
• 2 tablespoons molasses
• 1/2 teaspoon each of cinnamon
• and ground ginger
• 1 saltspoon salt
• a pinch of soda

Method

1. 1

   Heat milk boiling hot, add soda and pour it upon the meal; stir well, add chopped suet and salt; when cold, add beaten eggs, molasses and spices, and beat all hard.

2. 2

   Turn into a well-greased mold, and steam for 4 hours.

3. 3

   Eat with hard sauce.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 253. The excerpt below is the record exactly as published.

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 and ground ginger, 1 salt- spoon salt, a pinch of soda

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