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Baked Indian Pudding

From The young house-keeper, or, Thoughts on food and cookery (1849).

Source and licence

From The young house-keeper, or, Thoughts on food and cookery (1849), printed page 399, digitised by the Internet Archive: https://archive.org/details/63830060R.nlm.nih.gov

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. One quart of milk, one pint of water, and one pint of Indian meal.
  2. Add salt, molasses, &.c, to suit the taste.
  3. Another.— Scald two quarts of skimmed milk ;
  4. stir in one pint of Indian meal, or enough to make a thin mush ;
  5. add a little salt, a tea cup full of molasses, a little cinnamon, or any spice you like.
  6. Bake three hours.