Baked Corn Meal Pudding, Without Eggs

Original Recipe

Take a large cupful of yellow meal and a teacupful of cooking molasses and beat them well together; then add to them a quart of boiling milk, some salt and a large tablespoonful of powdered ginger, add a cupful of finely-chopped suet or a piece of butter the size of an egg. Butter a brown earthen pan and turn the pudding in, let it stand until it thickens; then as you put it into the oven, turn over it a pint of cold milk, but do not stir it, as this makes the jelly. Bake three hours. Serve warm with hard sauce. This recipe has been handed down from mother to daughter for many years back in a New England family.

Ingredients

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  • 1 large cupful of yellow meal and a teacupful of cooking molasses and beat them well together
  • 1 quart of boiling milk
  • 1 large tablespoonful of powdered ginger
  • 1 piece of butter the size of an egg
  • 1 brown earthen pan and turn the pudding in
  • 1 pint of cold milk
  • 3 hours
  • 1 new england family

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Instructions

  1. 1

    Take a large cupful of yellow meal and a teacupful of cooking molasses and beat them well together; then add to them a quart of boiling milk, some salt and a large tablespoonful of powdered ginger, add a cupful of finely-chopped suet or a piece of butter the size of an egg.

  2. 2

    Butter a brown earthen pan and turn the pudding in, let it stand until it thickens; then as you put it into the oven, turn over it a pint of cold milk, but do not stir it, as this makes the jelly.

  3. 3

    Bake three hours.

  4. 4

    Serve warm with hard sauce.

  5. 5

    This recipe has been handed down from mother to daughter for many years back in a New England family.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)