Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups sugar
- 1 pint milk
- 3 cups flour
- 2 teaspoons baking powder in the flour
- 1 quart washed
- 1 quart of milk to the boil
- 1 cup cornmeal
- 1 cup molasses
- 1 quart indian meal
- 2 teaspoons salt
- 1 tea- spoon salt
- 4 eggs well beaten
- butter the size of an egg
- salt
- ginger
Directions
Mrs. Herbert Grandy.
Cream h cup butter with 2 cups sugar, add 1 pint milk, 1 tea- spoon salt, 3 cups flour, 2 teaspoons baking powder in the flour, and 1 quart washed and drained huckleberries. If necessary, add more flour to make a thick batter. Bake in a dripping pan, and serve hot with sauce.
INDIAN PUDDING (BAKED).
Bring 1 quart of milk to the boil; stir in 1 cup cornmeal, and
1 cup molasses ; let come to the boil again ; add 4 eggs well beaten, butter the size of an egg, \ cup cold milk, a little salt and ginger; pour into a pudding dish and bake 2 hours. Serve with hard sauce.
INDIAN PUDDING (BOILED).
Scald 1 quart Indian meal with water enough to swell it ; add
2 teaspoons salt, \ pound suet chopped fine, raisins or chopped apples; boil 4 hours. This goes well with roast pork.
• PUDDINGS AND DESSERTS. 169