Southern Cornmeal Pudding a la New York

Ingredients

• One cup molasses
• one cup chopped beef suet
• one and a half cups milk
• two cups cornmeal
• half cup rye flour
• half cup wheat flour
• half cup brown sugar
• two eggs
• a little pinch salt
• half teaspoon nutmeg
• two tablespoons brandy
• juice of a half lemon
• one and a half teaspoons Royal baking powder

Method

1. 1

   Mix cornmeal, beef suet, flour, baking powder, salt, and nutmeg.

2. 2

   Stir sugar and yolks to a souffle, beat whites to a stiff froth, add molasses and milk with the mixed flour and cornmeal, then add yolks and sugar, last add the whites.

3. 3

   Boil for 3 hours.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 557. The excerpt below is the record exactly as published.

Southern Cornmeal Pudding a la New York Pouding a la Farine de Ma'is du Midi, a la New York One cup molasses, one cup chopped beef suet, one and a half cups milk, two cups cornmeal, half cup rye flour, half cup wheat flour, half cup brown sugar, two eggs, a little pinch salt, half teaspoon nutmeg, two tablespoons brandy, juice of a half lemon and a trifle of the rind, one and a half teaspoons Royal baking powder

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