Baked Indian Pudding Recipe 2 ingredients

• 3½ quarts milk
• 3 tablespoons cornmeal
• ½ pint molasses
• 3 tablespoons Crisco
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger

To prepare this Baked Indian Pudding Recipe 2, first boil 1 quart milk; add to it molasses, Crisco, salt, and spices, and lastly meal stirred smooth with little cold milk; scald whole together, and turn into a well Criscoed baking dish.

When it begins to crust over, stir it all up from bottom, and add 1 pint of cold milk. Repeat process every 1/2 hour, or oftener if pudding browns too fast, till 5 pints are used; then let it bake till done-6 hours in all. Serve hot with sauce of grated or granulated maple sugar stirred into rich cream, and kept very cold till needed.