Free Recipe Indian Pudding From Loren Martin
Recipe Type: E Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Indian Pudding From Loren Martin Recipe
1-1/2 c Seedless raisins
3 c Scalded milk
1-1/2 c Cold milk
1 c Corn meal
1/2 c Molasses
1 ts Salt
1/2 c Sugar
3/4 ts Ginger
1/4 ts Nutmeg
1/4 c Butter
Indian Pudding From Loren Martin Preparation
Add the raisins to the hot milk. Mix 1 cup cold milk with the corn meal, then stir into the hot milk. Heat very slowly, stirring constantly, for about 15 minutes, or until mixture thickens. Mix in the molasses, salt, sugar, ginger, nutmeg and butter. Pour into buttered 2-quart casserole, and then pour the remaining 1/2 cup cold milk into the center of the pudding. Set dish in pan of cold water, and bake in a slow oven, 300F, for 2 1/2 hours. Let cool for 3-4 hours before serving. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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