Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Molasses | 1 tbsp (20g) | 58 |
| 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
- half quarts of sweet milk
- one half pint of molasses
- one teaspoonful of salt
- one quart of the milk
- five pints are used
- a pint of cold milk
- three heaping tablespoonfuls of cornmeal
- ginger
- salt
Directions
Three and a half quarts of sweet milk. Three heaping tablespoonfuls of cornmeal. One half pint of molasses. One teaspoonful of salt. Ginger to taste.
Boil one quart of the milk; add to it molasses, butter, salt, and spice, and lastly the meal stirred smooth with a little cold milk; scald the whole together, and turn into a well-buttered baking-dish. When it begins to crust over, stir it all up from the bottom, and add a pint of cold milk. Repeat the process every half hour, or oftener if the pudding browns too fast, till the five pints are used; then let it bake till done--six hours in all. Serve hot with a sauce of grated or granulated maple sugar stirred into rich cream, and kept very cold till needed.