Americandessert
Simple Indian Pudding
From Physical culture cook book, 1901
Serve with creamy sauce or maple syrup.
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 51. The excerpt below is the record exactly as published.
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. Mix well and bake slowly two and a half hours. 36. Simple Indian Pudding (Good),— Scald 1 62 THE PHYSICAL CULTURE COOK BOOK. two tablespoonfuls Indian meal in one quart boiling milk; add two eggs, a little salt, three tablespoonfuls sugar
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