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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Indian Pudding Recipe

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This recipe for Indian Pudding is from 100 Years of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. milk, divided
3 tbsp. yellow cornmeal
1/4 c. sugar
1/2 c. molasses
1/2 tsp. salt
1 tsp. cinnamon
2 eggs, beaten
2 tbsp. butter or margarine
Directions:
Directions:
Scald 1 1/2 c. milk in a double boiler. Mix the cornmeal, sugar, molasses, salt and cinnamon with the remaining 1/2 cup milk. Add this to the scalded milk in the double boiler. Cook until thickened, approximately 5 minutes.
Beat the eggs in a separate bowl. Ad a small amount of the hot liquid to the beaten eggs. Then, gradually add all the egg mixture into the double boiler. Add butter or margarine. Pour into a greased 1-quart casserole. Bake at 375º for 30 minutes. Serve warm with either vanilla ice cream, or whipped cream.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Grandma cut this recipe out of an old newspaper and made it every so often. It was delicious, especially when it was swimming in ice cream.

 

 

 

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