Steamed Indian Pudding

Ingredients

• Two and a half cups yellow cornmeal (sifted)
• one cup flour
• half pound beef suet (chopped)
• one cup molasses
• one and a half cups stoned raisins cut in halves
• a pinch of salt
• two tablespoons brandy
• juice of half lemon
• one teaspoon ginger
• two eggs
• one teaspoon baking soda
• one teaspoon cream of tartar

Method

1. 1

   Mix cornmeal, flour, salt, and ginger with beef suet, then add molasses, brandy, lemon juice, milk, and yolks.

2. 2

   Dissolve baking soda and cream of tartar in lukewarm water, add to mixture, then add raisins and beaten whites.

3. 3

   Put in a buttered mould, cover, and boil for 3 to 4 hours.

Nutrition per serving

Estimated from matched ingredients across 10 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.

Steamed Indian Pudding Pouding Indien, c uit a la vapeur Two and a half cups yellow cornmeal (sifted), one cup flour, half pound beef suet (chopped), one cup molasses, one and a half cups stoned raisins cut in halves, a pinch of salt, two tablespoons brandy, juice of half lemon, one teaspoon ginger, two eggs, one teaspoon baking soda, and one teaspoon cream of tartar

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