Desserts
Indian Pudding
- Prep
- —
- Cook
- —
- Serves
- 4
Directions
Pour milk slowly on meal, cook in double boiler twenty minutes, add molasses, salt, and ginger; pour into buttered pudding-dish and bake two hours in slow oven; serve with cream.
If baked too rapidly it will not whey.
Ginger may be omitted.
Cerealine Pudding 4 cups scalded milk.
Notes from the cook
From The Boston Cooking-School Cook Book (1896) by Fannie Merritt Farmer. Public domain. Digitized by Project Gutenberg (eBook #65061).
Added by Craig Zeldin · May 12, 2026