Dessert
Indian pudding (No. 2)
Indian pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a quart of milk to scalding.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Heat a quart of milk to scalding.
- Into a pint of Indian meal stir a half pound of finely chopped suet and a saltspoonful of salt.
- Turn this into the scalding milk.
- When cold add three well-beaten eggs, a small cupful of molasses and half a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water.
- Dredge a pound of seeded raisins with a cup of flour, and stir in last of all.
- Boil for three hours.
Historical transcription
Source method
- 1
Heat a quart of milk to scalding. Into a pint of Indian meal stir a half pound of finely chopped suet and a saltspoonful of salt. Turn this into the scalding milk. Stir all together and remove from the fire. When cold add three well-beaten eggs, a small cupful of molasses and half a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water. Dredge a pound of seeded raisins with a cup of flour, and stir in last of all. Boil for three hours. Serve with hard sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.