Plymouth Indian Meal Pudding

Ingredients

• one cup of yellow corn meal
• one cup of molasses
• one teaspoonful of salt
• one quart of boiling milk
• one tablespoonful of butter
• three pints of cold milk
• one cup of cold water
• two eggs

Method

1. 1

   Mix one cup of yellow corn meal, one cup of molasses, and one teaspoonful of salt.

2. 2

   Pour on one quart of boiling milk, add one tablespoonful of butter, three pints of cold milk, and one cup of cold water, or two eggs.

3. 3

   Bake in a deep, well-buttered pudding-dish, holding at least three quarts.

4. 4

   Bake very slowly seven or eight hours.

5. 5

   Do not stir, but cover with a plate if it bake too fast.

6. 6

   One cup of currants may be used to give variety.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 200. The excerpt below is the record exactly as published.

Plymouth Indian Meal Pudding. {Mrs. Faunce.) Mix one cup of yellow corn meal., one cup of molasses., and one teaspoonful of salt. Pour on one quart of boiling milk^ add one tablespoonful of butter^ three pints of cold milk., and one cup of cold water., or two eggs

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