Old-Fashioned Indian Pudding

Ingredients

• one quart of milk
• one quart of Indian meal
• three eggs
• three heaping tablespoonfuls of sugar
• one teaspoonful of salt
• one-half pound of beef suet chopped into powder

Method

1. 1

   Scald the milk and stir in the meal and suet with salt.

2. 2

   When cold, add beaten yolks with sugar, then the whites.

3. 3

   Fill a bag with the mixture and boil for five hours.

4. 4

   Serve very hot with butter and sugar.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 45. The excerpt below is the record exactly as published.

one teaspoonful of salt, three scant cups of pared and sliced apples, to which add a quarter of a teaspoonful of ginger and cinna- mon. When the milk boils in the double boiler, pour it slowly on the meal. Cook half an hour in the boiler, stirring oftea Now add the other ingredients ; pour into a deep, well greased pudding dish and balM ■lowly. Eat with cream or maple syrup. ; - i , 63 THE RURAL COOK BOOK. Boiled Indian Pudding. — One cnpful of milk, one cupful of com meal, one egg. one tablespoonful of sugar, one tablespoonful of beef suet minced fine and strings removed, one-half teaspoonful each of salt and ground cinnamon, one-third saltspoonful of soda in the milk. (Sour milk may. be used, in which case take one-half teaspoonful of soda.) Heat the milk with the soda; when boiling stir in the meal, salt and suet and set aside to cool. When cold beat in the spice, sugar and whipped eggs and stir vigorously. Boil in a well-greased brown bread mold for three hours. Leave plenty of room for the pudding to swell. Serve with hard sauce or caramel, maple sugar or molasses. The recipe may be doubled and divided in two molds for steaming — one to be set aside in a cool place and used in a week, A cupful of chopped, floured rai- sins, dates, or cooked dried apricots may be added. For molasses sauce, use one cupful of molasses, one and a half tablespoonful of butter, two tablespoonfuls of lemon juice, a dash each of nutmeg and cinnamon. Boil molasses, spices and butter five minutes, remove from fire and add lemon juice. Serve very hot. New England Indian Pudding.— Take one pint of milk, scald it and pour it over two heaping tablespoonfuls of Indian meal, in which a saltspoonful of salt, one-half teaspoonful of cinnamon, one-quarter of a wliole nutmeg grated, have been blended. Stir briskly, and when per- fectly smooth add one-third cup of chopped suet, one-third cup of mo- lasses; when this is well mixed add one pint of cold milk. Beat well, turn into a greased dish, set it in another containing warm water and bake three hours in a moderate oven. Serve hot witTi hard sauce. , This pudding will look as if it had cream and eggs in it, and it should be stirred gently three times during the first hour and a half. Old-Fashioned Indian Pudding. — One quart of milk, one quart of Indian meal, three eggs, three heaping tablespoonfuls of sugar, one tea- spoonful of salt and one-half pound of beef suet chopped into powder

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