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Simple Baked Indian Pudding Cooking Recipe

Below is the quick and easy cooking recipe for Baked Indian Pudding.

Boil a quart of milk, and turn it on to a pint of sifted Indian meal. Stir it in well, so as to scald the meal—then mix three table-spoonsful of wheat flour with a pint of milk. The milk should be stirred gradually into the flour, so as to have it mix free from lumps. Turn it on to the Indian meal—mix the whole well together. When the whole is just lukewarm, beat three eggs with three table-spoonsful of sugar—stir them into the pudding, together with two tea-spoonsful of salt, two of cinnamon, or a grated nutmeg, and a couple of table-spoonsful of melted butter, or suet chopped fine. Add, if you wish to have the pudding very rich, half a pound of raisins—they should not be put in till the pudding has baked five or six minutes. If raisins are put in, an additional half pint of milk will be required, as they absorb a great deal of milk. A very good Indian pudding may be made without eggs, if half a pint more of meal is used, and no flour. It takes three hours to bake an Indian pudding without eggs—if it has eggs in, it will bake in much less time.


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