"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Baked Indian Pudding Recipe

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This recipe for Baked Indian Pudding, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Perry Sylvain
Added: Friday, July 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 qt milk
3 1/2 heaping tbsp yellow cornmeal
1/2 tsp salt
3/4 c molasses
Butter size of large egg
2 cups cold milk

Directions:
Directions:
Scald 1 qt. Milk in Pudding dish -- Cook into it -- Stirring constantly. Add 3 1/2 heaping tbsp yellow corn meal. When thickened, add salt, molasses, and butter.

Just before putting in oven, add 1 cup cold milk. Cook in slow oven 3 hours or more -- Adding more cold milk twice during that period (about 1 cup in all).

Serve with whipped cream or French vanilla ice cream, or butter.



 

 

 

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