Dessert
Baked Indian pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Stir into a cupful of yellow corn-meal a half teaspoonful of salt;
- pour gradually upon the salted meal two cupfuls of boiling water, and beat until free of lumps.
- Have ready heated in a large double boiler five cupfuls of milk, and into this stir the scalded meal.
- Whip four eggs very light, and into them a gill of molasses, a tablespoonful of melted butter, and a quarter of a teaspoonful, each, of powdered cinnamon and nutmeg.
- Now remove the boiled meal from the fire and add it very slowly, beating steadily, to the egg mixture.
Historical transcription
Source method
- 1
Stir into a cupful of yellow corn-meal a half teaspoonful of salt; pour gradually upon the salted meal two cupfuls of boiling water, and beat until free of lumps. Have ready heated in a large double boiler five cupfuls of milk, and into this stir the scalded meal. Boil for an hour. Whip four eggs very light, and into them a gill of molasses, a tablespoonful of melted butter, and a quarter of a teaspoonful, each, of powdered cinnamon and nutmeg. Now remove the boiled meal from the fire and add it very slowly, beating steadily, to the egg mixture. Turn all into a deep, greased pudding-dish and bake, covered, for nearly an hour. Uncover and brown. Serve the pudding from the dish in which it was baked. Eat with hard sauce flavored with lemon juice.
Nutrition pending
No invented nutrition numbers.
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