Steamed Indian Meal Pudding

Ingredients

• One and one-half cups Indian meal
• one cup chopped suet
• One teaspoon ground cinnamon
• one-half teaspoon salt
• one cup molasses
• one cup sliced or evaporated apples
• one cup sifted flour
• one-half teaspoon soda

Method

1. 1

   Mix Indian meal and suet, scald with boiling water until stiff as 'hasty pudding.' Add remaining ingredients and steam for three hours.

2. 2

   Raisins or other dried fruit can be used instead of apples.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 112. The excerpt below is the record exactly as published.

STEAMED INDIAN MEAL PUD- DING. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles.— One and one-half cups Indian meal, one cup chopped suet. Mix these, and scald with boiling water until about as stiff as "hasty pudding," or "cornmeal mush." One teaspoon ground cin- namon, one-half teaspoon salt, one cup mo- lasses, one cup sliced or evaporated apples, which have been soaked in hot water five min- utes and one cup sifted flour in which one-half teaspoon soda has been mixed. Steam three hours. Instead of apples, raisins or other dried fruit can be used. NO. 45. STEAMED PUDDING. Miss Beatrice G. Davis, Pomona, Cal. — Four table- spoons butter, one-half cup milk, one egg. one and one-half cups graham flour, one-half tea- spoon soda, one cup raisins seeded and chopped, one-half cup molasses, one teaspoon salt. Melt butt°*% add molasses milk, well- beaten egg and other ingredients. Turn into buttered mold; cover and steam two and one- half hours. Serve with vanilla sauce. NO. 46. 6UET PUDDING. Mrs. H. A. Paca, 16 Surf street, Ocean Park, Cal.— Shred and chop one cup suet, stone one cup raisins, pick, wash and dry one cup currants. Beat the suet, one cup of sugar and the yolks of two eggs together until light; then add one cup milk and three cups flour; beat until smooth, add one tablespoonful cinnamon; a half tea- spoonful salt, a half nutmeg, grated, the well-beaten whites of the eggs and a teaspoon- ful of baking powder. Mix well and add the fruit, well floured. Turn into a greased mold and boil continuously for three hours. Serve hot with hard sauce. This may be varied by adding different kinds of fruit. For fig pud- ding, omit the raisins and currants and add one pound chopped figs. For date pudding add one pound chopped dates. NO. 47. SUET PUDDING. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles.— One cup suet, one cup molasses

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