Samp Indian Pudding

Ingredients

• 1/2 cup samp cereal, uncooked
• 4 cup chopped nuts
• 1 quart milk
• 4 teaspoon salt
• 4 cup molasses
• 1/4 teaspoon ginger
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 cup raisins
• 1 tablespoon butter

Method

1. 1

   Scald the samp with milk.

2. 2

   Add other ingredients, mix well and pour into buttered casserole or deep baking dish, cover and bake 3 hours at 250°, or set the dish in a pan of hot water and bake at 300°.

Nutrition per serving

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 20. The excerpt below is the record exactly as published.

14 CUP RAISINS I TEASPOON SODA Vf CUP SUET, CUT FINE Scald 3 cups of the milk. Add all other ingredients. Bake 10 minutes in a hot oven. Lower temperature to 300°, stir with a spoon, pour the cup of cold milk on top and bake 1 hour or more. Samp Indian Pudding VY CUP SAMP CEREAL, UNCOOKED 4 CUP CHOPPED NUTS I QUART MILK 4 TEASPOON SALT 4 CUP MOLASSES 14 TEASPOON GINGER 14 CUP BROWN SUGAR 14 TEASPOON CINNAMON 14 CUP RAISINS I TABLESPOON BUTTER Scald the samp with milk. Add other ingredients, mix well and pour into buttered casserole or deep baking dish, cover and bake DESSERTS & CEREALS 53 3 hours at 250°, or set the dish in a pan of hot water and bake at 300°. Serve with boiled cider sauce made as follows :— Boiled Cider Hard Sauce I CUP CONFECTIONER’S SUGAR 2 TABLESPOONS BUTTER BOILED CIDER Blend butter and sugar until crumbly. Then add just enough boiled cider to dampen the sugar. Beat until smooth, then place in the refrigerator until hard. Any proportion of sugar and butter may be used and boiled cider added to make the sauce the consistency of a thick icing. There is no reason why this couldn’t be used as an icing too . . . on the applesauce wheat cake, for instance. Firmenty 14 CUP CRACKED WHEAT 14 TEASPOON GRATED NUTMEG I CUP BOILING WATER % CUP MAPLE SUGAR 3 CUPS MILK % CUP RAISINS V4 TEASPOON SALT Sprinkle cracked wheat into boiling water in top of double boiler, stirring until thickened. When water is absorbed add all other ingredients and steam in double boiler for three hours. Serve hot with cream or top milk. Steamed Oatmeal Pudding 4 CUP BUTTER OR CHOPPED SUET, 1 1% CUPS SCOTCH OATMEAL OR BOTH 14 TEASPOON SODA VY CUP MOLASSES I TEASPOON SALT I CUP HOT BUTTERMILK I CUP RAISINS AND CHOPPED DATES I EGG, BEATEN Crush soda in the palm of your hand and add to the oatmeal and salt. Cut suet or butter into the mixture with a knife. Add hot buttermilk and molasses, then beaten egg and mix well. Add raisins and dates last. Put this batter into a buttered mold no more than 24 full, cover 54 COOKING WITH WHOLEGRAINS closely, place mold in another dish of boiling water, having the water come half way up on the mold. Steam 2 or 2% hours adding hot water to the steamer as required. Serve hot with Boiled Cider Hard Sauce or Steamed Pudding Sauce. This recipe makes a generous amount since it is poor economy to make a small amount in one steaming. However, the pudding is just as good, if not better, warmed in a strainer placed over boiling water for 10 or 15 minutes. Mother’s Suet Pudding I CUP SOUR MILK OR BUTTERMILK I TEASPOON SALT I CUP SUET, CHOPPED FINE I TEASPOON CINNAMON I CUP MOLASSES 14 TEASPOON CLOVES 21% CUPS WHEAT FLOUR 14 TEASPOON NUTMEG I TEASPOON SODA I CUP RAISINS Mix together milk, suet and molasses. Sift wheat flour, measure, add other dry ingredients and sift into the batter. Mix well and add raisins. Pour into a greased mold no more than % full. Cover closely and steam 3 hours with the water half way up on the mold. Or steam 2 hours in smaller containers. Serve with Steamed Pudding Sauce. Mother’s Steamed Pudding Sauce I CUP SUGAR 2 TABLESPOONS BUTTER

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