Pioneer

Indian Pudding

Name: Indian Pudding
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6 to 8
Ingredients: 1 quart milk; 4 cups white Indian meal (corn meal); 3 eggs; 4 tablespoons sugar; 1 teaspoon salt; ¼ pound suet, chopped; 1 teaspoon cinnamon; ¾ teaspoon soda, dissolved in the milk; Molasses or maple syrup

Aida Boyer McAnn — The New Brunswick Cook Book (1938)

Prep20 min

Cook240 min

Total260 min

Makes6 to 8

A Yorkshire settler adaptation of the old English frumenty — Indian meal (corn meal) scalded in milk with suet, eggs, sugar, and cinnamon, boiled in a covered mould for four hours. Served with molasses or maple syrup.

Source: Aida Boyer McAnn — The New Brunswick Cook Book (1938)

Ingredients

1 quart milk
4 cups white Indian meal (corn meal)
3 eggs
4 tablespoons sugar
1 teaspoon salt
¼ pound suet, chopped
1 teaspoon cinnamon
¾ teaspoon soda, dissolved in the milk

To serve

Molasses or maple syrup

Instructions

Scald the milk and while hot, stir in the Indian meal, suet, and salt.
When cold, beat in the egg yolks, sugar, cinnamon, and lastly the beaten whites of eggs.
Beat long and hard. Pour into a buttered mould, leaving room for swelling. Cover tightly.
Put into a pot of boiling water and boil for four hours.
Turn out and serve with molasses or maple syrup.

corn mealpuddingpioneeryorkshireboilednew brunswick1938

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