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New England Hasty Pudding, or Stir-about

A historical recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott).

A historical recipe

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Project Gutenberg eBook #9101.

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

Source and licence

From Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Digitised by Project Gutenberg, eBook #9101 (https://www.gutenberg.org/ebooks/9101). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a place in its title: new england (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Boil three quarts of water in an iron pot;
  2. mix a pint of Indian meal in cold water, and make it thin enough to pour easily;
  3. when the water boils, pour it in;
  4. stir well with a wooden stick kept for the purpose;
  5. it takes about an hour to boil;
  6. salt to your taste;
  7. stir in dry meal to make it thick enough, beating it all the time.
  8. Eat it with milk or molasses, or butter and sugar.
  9. This is said to be a wholesome diet for dyspeptic patients, and makes a good meal for children.