Ingredients Jump to Instructions ↓

  1. 1 quart milk

  2. 7 tablespoons sifted Indian meal

  3. 1 teaspoon salt

  4. 1 tea-cupful molasses

  5. 1 tablespoon ginger or sifted cinnamon

Instructions Jump to Ingredients ↑

  1. BAKED INDIAN PUDDING: Scald a quart of milk (skimmed milk will do) and stir in seven table spoonfuls of sifted Indian meal, a tea-spoonful of salt, a tea-cupful of molasses, and a great spoonful of ginger, or sifted cinnamon. Baked three or four hours. If you want whey, you must be sure and pour in a little cold milk, after it is all mixed. BOILED INDIAN PUDDING: Indian pudding should be boiled four or five hours. Sifted Indian meal and warm milk should be stirred together pretty stiff. A little salt, and two or three great spoonfuls of molasses, added; a spoonful of ginger, if you like that spice. Boil it in a tight covered pan, or a very thick cloth; if the water gets in, it will ruin it. Leave plenty of room; for Indian pudding swells very much. The milk with which you mix it should be merely warm; if it be scalding, the pudding will break to pieces. Some people chop sweet suet fine, and warm in the milk; others warm thin slices of sweet apple to be stirred into the pudding. Water will answer instead of milk.


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