Meal Pudding (American)
From Cassell's dictionary of cookery, 1892
Serves 6
This pudding is much liked by Americans.
Presented as published in 1892. 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
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 907. The excerpt below is the record exactly as published.
Meal Pudding (American).— A breakfast - cupful of Indian corn-meal and a tea-spoon- ful of salt, mixed with boiling milk, makes a 2)udding much liked by the Americans; and, when enriched with eggs, of which there should be four to this quantity of meal, it cannot fail to please almost any palate. The eggs must not be added until the mixture has cooled. Boil in a buttered mould, and serve with syrup and butter, or -with any sweet sauce. Time, two hours and a half in a mould. A quart of milk
Cook this with the app: pantry check, scaling, and the assistant.