Baked Indian Pudding
- 6 cups milk
- 1/4 cup corn meal
- 1/4 cup molasses
- 1 tablespoon butter
- 1/2 teaspoon salt
- few grains ginger
Scald one pint of milk with corn meal and cook twenty minutes; add remaining milk and rest of ingredients. Pour into deep earthen (made of clay) dish and bake, set in a pan of hot water, in a slow oven, four hours. The afternoon fire is the one best suited for cooking this pudding.
Submitted by Jul 18, 2009
8 min
60 min
68 min