Corn-bread Pudding

A historical recipe from The Dinner Year-Book, by Marion Harland (1883).

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A historical recipe

The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.

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

Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

2 heaping cups of white Indian meal.
1 heaping cup of flour.
3 beaten eggs.
2½ cups of milk.
1 large tablespoonful of melted butter, and twice as much white sugar.
1 teaspoonful of soda, and two of cream of tartar, sifted twice through the flour.
1 teaspoonful of salt.
½ teaspoonful mingled mace and cinnamon.
Rub butter and sugar together;
beat in the yolks;
then the milk;
the spice;
the salted meal, previously mixed with the flour, cream of tartar, and soda.
Beat hard for five minutes.
Pour into a buttered mould, with a top.
Set in a pot of boiling water—the water not quite reaching the top—and boil steadily two hours.
Turn out, cut in slices, and eat with butter and sugar.