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New England Indian Pudding or “Sunday Morning Pudding

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

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 Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). 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. Used by Elizabeth Rodman of New Bedford, 1800.
  2. Boil 3 quarts of milk, stir in 1 lb.
  3. of Indian meal, 1 tablespoon of salt, 3 gills of molasses.
  4. Put in a well heated oven at 5 P.M., cover at 10 P.M.--let stay in oven until morning;
  5. turn out of baking pan and serve warm.
  6. This pudding was originally made to be baked in a brick Dutch oven but can be made in a range with the door left partly open all night.
  7. It is eaten for breakfast with cream.
  8. It should be about the consistency of hot corn meal mush and have a jelly-like deposit at the bottom of the pan.