Great Ethnic Puddings Link - Indian Pudding a la Union Oyster House

http://www.ladyshrike.com/puddings.htm




Plymouth Indian Meal Pudding
Mix one cup of yellow corn meal, one cup of molasses, and one teaspoonful of salt. Pour on one quart of boiling milk, add one tablespoonful of butter, three pints of cold milk, and one cup of cold water, or two eggs. Bake in a deep, well-buttered pudding-dish, holding at least three quarts. Bake very slowly seven or eight hours. Do not stir, but cover with a plate if it bake too fast. One cup of currants may be used to give variety. Baked Indian Meal Pudding (made quickly) Boil one quart of milk. Pour it gradually on three tablespoonfuls of granulated Indian meal. Put it back in the double boiler, and boil one hour, stirring often. Then add one heaping tablespoonful of butter, one teaspoonful of salt, half a cup of molasses, two eggs, and one quart of cold milk. Mix well, pour into a well-buttered dish, and bake one hour. Eat with cream or butter.
Mary J. Lincoln, Mrs. Lincoln's Boston Cook Book (Boston, 1884)

Indian Pudding
5 cups scalded milk.
1/2 cup molasses
1/3 cup Indian meal
1 teaspoon salt
1 teaspoon ginger
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.
Fannie Farmer, The Boston Cooking-School Cook Book (Boston, 1896)

Hope you enjoyed this little excursion into Indian Pudding.

-Andrew Midkiff