Food recipes
New England Indian Pudding
New England Indian Pudding Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cornmeal, degermed, unenriched, yellow molasses sugars, granulated spices, ginger, ground salt, table Directions: Scal...
New England Indian Pudding
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
molasses
sugars, granulated
spices, ginger, ground
salt, table
Directions:
Scald 1 quart milk in a large, heavy saucepan (take care not to scorch).
Combine the cornmeal with 1/2 milk and stir into the hot, scalded milk.
Cook, uncovered over low heat for 20 minutes, stirring occasionally.
Preheat oven to 325F and grease a 2 quart baking dish.
Stir in molasses, sugar, ginger and salt.
Pour into prepared baking dish and bake for one hour.
Stir in remaining 1 1/2 cups milk and continue to bake for another 1 1/2 hours.
Serve warm with ice cream, if desired.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
molasses
sugars, granulated
spices, ginger, ground
salt, table
Directions:
Scald 1 quart milk in a large, heavy saucepan (take care not to scorch).
Combine the cornmeal with 1/2 milk and stir into the hot, scalded milk.
Cook, uncovered over low heat for 20 minutes, stirring occasionally.
Preheat oven to 325F and grease a 2 quart baking dish.
Stir in molasses, sugar, ginger and salt.
Pour into prepared baking dish and bake for one hour.
Stir in remaining 1 1/2 cups milk and continue to bake for another 1 1/2 hours.
Serve warm with ice cream, if desired.