Baked Indian Pudding Recipe 2

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Ingredients for Baked Indian Pudding
  • 3½ quarts milk
  • 3 tablespoons cornmeal
  • ½ pint molasses
  • 3 tablespoons vegetable shortening
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger

Instructions
  1. Boil 1 quart milk; add to it molasses, vegetable shortening, salt, and spices, and lastly meal stirred smooth with little cold milk; scald whole together, and turn into a well vegetable shorteninged baking dish.
  2. When it begins to crust over, stir it all up from bottom, and add 1 pint of cold milk.
  3. Repeat process every 1/2 hour, or oftener if pudding browns too fast, till 5 pints are used; then let it bake till done-6 hours in all.
  4. Serve hot with sauce of grated or granulated maple sugar stirred into rich cream, and kept very cold till needed.

 




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