Indian Pudding From Loren Martin Ingredients
1 1/2 cup seedless raisins
3 cup scalded milk
1 1/2 cup cold milk
1 cup corn meal
1/2 cup molasses
1 tsp salt
1/2 cup sugar
3/4 tsp ginger
1/4 tsp nutmeg
1/4 cup butter
Indian Pudding From Loren Martin Directions
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.
Serves: 6
Please enjoy this Indian Pudding From Loren Martin Recipe
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Food Quotes:
A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die.
'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)
What is patriotism but the love of the food one ate as a child?
Lin Yutang
"In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind."
a nation taste-blind.รถ M.F.K. Fisher
