Indian Pudding
A dish — scalded milk and indian meal carry it.
contains dairy
Ingredients
US
Metric
- 5 cups scalded milk
- ⅓ cup Indian meal
- ½ cup molasses
- 1 teaspoon salt
- 1 teaspoon ginger
Make it lactose-friendly
- 5 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and ginger; pour into buttered pudding-dish and bake two hours in slow oven; serve with cream. If baked too rapidly it will not whey. Ginger may be omitted.
Nutrition (estimated, per serving)
| Calories | 309 |
|---|---|
| Protein | 9.6 g |
| Fat | 10.0 g |
| Carbs | 46.2 g |
| Fiber | 0.0 g |
| Sodium | 736 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States