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Orange Indian Pudding

Connecticut

Ingredients

  • 4 heaping tablespoonfuls of Indian meal
  • 1/2 pint of molasses
  • 1 teaspoonful of salt
  • 3 pints of milk
  • dried orange-peel

Instructions

Put the Indian meal in a bowl, and mix in the molasses and salt. Boil the milk; pour it scalding hot on the meal, stirring carefully till perfectly smooth and free from lumps. Butter a deep pudding-dish; cover the bottom thickly with fragments of dried orange-peel; pour in the mixture, and, last of all, pour gently over the top a tumblerful of cold milk. Bake four hours and a half in a hot oven. Eat with thick cream.

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Source

The Century Cook Book (1901).


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