Steamed Apple and Indian Meal Pudding

Ingredients

• two cups of corn meal
• one teaspoonful of salt
• one fourth of a cup of molasses
• two tart apples cut into eighths and cored, but not pared
• half a teaspoonful of soda
• warm water
• a greased pail

Method

1. 1

   Scald corn meal with boiling water.

2. 2

   Add salt, molasses, and apples.

3. 3

   Dissolve soda in warm water and add to the meal.

4. 4

   Add more warm water to make a pourable batter.

5. 5

   Pour into a greased pail and place on a trivet in boiling water.

6. 6

   Cook for three hours, ensuring the water remains boiling.

7. 7

   Serve with roast meat and warm leftovers in meat gravy.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 171. The excerpt below is the record exactly as published.

Steamed Apple and Indian Meal Pudding. (^Mrs. Faiince.) Scald two cups of corn meal with boiling water. Add one teaspoonful of salt, one fourth of a cup of molasses, and two tart apples cut into eighths and cored, but not pared. Dissolve half a teaspoonful of soda in warm water, and add to the meal. Add more warm water to make a batter thin enough to pour. Pour into a greased pail

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