Indian Pudding From Old Sturbridge Village Cookbook Recipes
INDIAN PUDDING - FROM OLD STURBRIDGE VILLAGE COOKBOOK
Old Sturbridge Village is a wonderful Early American living history museum in Massachusetts. My first visit was when I was in 4th grade. I fell in love with the sights and smells of the old kitchens and have to this day cooked many a meal over my Hearth. This is one recipe that I have made often and was asked by a JAP Member...
Provided by Dana Ramsey
Categories Other Breakfast
Time 2h15m
Number Of Ingredients 6
Steps:
- 1. Modern Method: Heat milk to boiling point. Add cornmeal and salt and stir well.
- 2. Add molasses and spices, stirring to blend.
- 3. Pour into buttered 2 quart baking dish and add cold milk.
- 4. Bake in a 325° oven for 2 hours. Serve warm.
- 5. Hearth Method: Heat milk in a shallow pottery baking dish on a trivet over coals. Add cornmeal and salt and stir well.
- 6. Remove from heat. Add molasses and spices, stirring to blend.
- 7. Add 1/2 cup cold milk.
- 8. Bake for 4 to 5 hours in a brick oven. (The longer cooking period is necessary because the oven cools as time passes.) If a Dutch oven is used, bake 2 - 2 1/2 hours. (Note: I place my baking dish on a trivet inside my Dutch oven. This allows the hot air inside the oven to circulate all around the dish and to help bake it evenly.) Add fresh coals two or three times during baking. Serve Warm.
OLD-FASHIONED INDIAN PUDDING
Provided by James Beard
Categories Milk/Cream Dairy Ginger Dessert Bake Cornmeal Fall Molasses Double Boiler House & Garden Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.
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