Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- two cups of indian meal
- 1 cup of sugar
- 3 quarts of milk
- 1 tablespoon of salt
- 3 gills of molasses
- a teaspoonful of salt
- one quart of milk
- 6 eggs
- salt
Directions
_Contributed by Mrs. Lydia S. Hinchman, Philadelphia._
Scald two cups of Indian meal with one quart of milk, mix thoroughly until perfectly smooth. When cool add 6 eggs, whites and yolks beaten separately, 1 cup of sugar and a teaspoonful of salt. Bake one hour and a half in a moderate oven.
NEW ENGLAND INDIAN PUDDING OR “SUNDAY MORNING PUDDING.”
Used by Elizabeth Rodman of New Bedford, 1800.
_Contributed by Miss Hannah Fox, Philadelphia, Pa._
Boil 3 quarts of milk, stir in 1 lb. of Indian meal, 1 tablespoon of salt, 3 gills of molasses. Put in a well heated oven at 5 P.M., cover at 10 P.M.--let stay in oven until morning; turn out of baking pan and serve warm.
This pudding was originally made to be baked in a brick Dutch oven but can be made in a range with the door left partly open all night. It is eaten for breakfast with cream. It should be about the consistency of hot corn meal mush and have a jelly-like deposit at the bottom of the pan.