Rich Indian Pudding

Ingredients

• one-half pint Indian meal
• one and a half quarts of milk
• one cup suet
• two eggs
• one cup raisins
• one-half cup molasses
• one teaspoonful salt
• one teaspoonful ginger
• one teaspoonful cinnamon
• two tablespoonfuls of flour

Method

1. 1

   Scald Indian meal in milk, let cool, then add suet, eggs, raisins, molasses, salt, ginger, cinnamon, and flour.

2. 2

   Mix well and bake slowly for two and a half hours.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 51. The excerpt below is the record exactly as published.

alf teaspoonful cinnamon, one-half teaspoonful cloves, one cup raisins, seeded and chopped, one-half cup currants, one beaten egg and add one and a half cups Graham flour mixed with one teaspoonful soda. Beat1 well, fill butered mold and steam three hours. Serve with cream (or other) sauce. 34. Delicate Indian Pudding. — Boil one quart of milk in double boiler; sprinkle in two heaping tablespoonfuls of Indian meal, stirring the while, and cook twelve minutes, stirring often. Beat together three eggs, one tea- spoonful salt, four tablespoonfuls sugar and one-half teaspoonful ginger. Stir into the meal and milk one tablespoonful butter, and pour gradually into the egg mixture. Pour into a dish and bake slowly one hour. Serve with or without sauce. 35. Rich Indian Pudding (Delicious). — Scald one-half pint Indian meal in one and a half quarts of milk. Let cool a little and add one cup suet, two eggs, one cup raisins, one-half cup molasses, one teaspoonful salt, one tea- spoonful each of ginger and cinnamon, two tablespoonfuls of flour

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