Food recipes
New England Indian Pudding
New England Indian Pudding Ingredients: cornmeal, degermed, unenriched, yellow milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated leavening agents, baking soda salt, table spices, ginger, gr...
New England Indian Pudding
Ingredients:
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
cream, fluid, heavy whipping
spices, nutmeg, ground
Directions:
Gradually stir the corn meal into the hot milk.
Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
Blend together sugar through cinnamon and add to corn meal mixture.
Stir in molasses and cold milk.
Fold in raisins if using.
Bake in a buttered 1-quart casserole at 275F 2 hours.
Serve warm topped with whipped cream, garnished with a dash of nutmeg.
Ingredients:
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
cream, fluid, heavy whipping
spices, nutmeg, ground
Directions:
Gradually stir the corn meal into the hot milk.
Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
Blend together sugar through cinnamon and add to corn meal mixture.
Stir in molasses and cold milk.
Fold in raisins if using.
Bake in a buttered 1-quart casserole at 275F 2 hours.
Serve warm topped with whipped cream, garnished with a dash of nutmeg.