Indian Pudding
Ingredients
- 5 cups scalded milk
- ⅓ cup Indian meal
- ½ cup molasses
- 1 teaspoon salt
- 1 teaspoon ginger
Steps
- Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and ginger; pour into buttered pudding-dish and bake two hours in slow oven; serve with cream. If baked too rapidly it will not whey. Ginger may be omitted.
More recipes with milk, cornmeal, molasses or ginger
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.