Baked Indian Pudding
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
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A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- 6 cups milk ¼ cup corn meal ¼ cup molasses 1 tablespoon butter ½ teaspoon salt few grains ginger Scald one pint of milk with corn meal and cook twenty minutes;
- add remaining milk and rest of ingredients.
- Pour into deep earthen dish and bake, set in a pan of hot water, in a slow oven, four hours.
- The afternoon fire is the one best suited for cooking this pudding.