Boiled Corn Meal Pudding

Original Recipe

Warm a pint of molasses and a pint of milk, stir well together; beat four eggs and stir gradually into molasses and milk; add a cupful of beef suet chopped fine, or half a cupful of butter, and corn meal sufficient to make a thick batter; add a teaspoonful of pulverized cinnamon, the same of nutmeg, a teaspoonful of soda, one of salt, and stir all together thoroughly; dip a cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine and nutmeg.

Ingredients

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  • 1 pint of molasses and a pint of milk
  • 4 eggs and stir gradually into molasses and milk
  • 1 cupful of beef suet chopped fine
  • 1 cupful of butter
  • 1 thick batter
  • 1 teaspoonful of pulverized cinnamon
  • 1 teaspoonful of soda
  • 1 of salt
  • 1 cloth into boiling water
  • 1 little
  • 3 hours

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Instructions

  1. 1

    Warm a pint of molasses and a pint of milk, stir well together; beat four eggs and stir gradually into molasses and milk; add a cupful of beef suet chopped fine, or half a cupful of butter, and corn meal sufficient to make a thick batter; add a teaspoonful of pulverized cinnamon, the same of nutmeg, a teaspoonful of soda, one of salt, and stir all together thoroughly; dip a cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine and nutmeg.

Sources & Citations

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