Saturday, November 22, 2008

Indian Pudding for Thanksgiving

While we don't know everything that was served at the first Thanksgiving, we can be pretty certain that cornmeal was involved. Indian Pudding owes its history to the lack of wheat flour in those early days of America's history. It found a resurgence during the World War I and II when flour was again in short supply. Here are some vintage Indian Pudding recipes that you might like to update and try this Thanksgiving. I think adding some cinnamon and nutmeg would really add to the flavor.

Baked Indian Pudding

Scald one quart of milk; stir in three-fourths cup of Indian meal (cornmeal), one-third cup molasses, and a pinch of salt. Beat two eggs with a half cup of cold milk and fill the dish. Bake one hour at 350 degrees.

Baked Indian Pudding

Scald one pint of milk; stir into it one-half cup of Indian meal (cornmeal), one half cup molasses, and a pinch of salt. When this is cold, pour over it, without stirring, one pint of cold milk. Bake in a slow oven about four hours to obtain the color and flavor of the old-fashioned pudding.

Steamed Indian Pudding

One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda, one cup seeded raisins, two tablespoonfuls molasses, corn meal for a stiff batter; mix, and steam two hours. Make a sauce for pudding using one cup sugar, one-half cup butter (beaten to a cream) one teaspoonful water, yolk of one egg,; heat to a scald; add the white of egg, well beaten, with a pinch of salt; flavor with lemon.

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