Home › Recipes › Baked Millet Seed Pudding

Baked Millet Seed Pudding

1 1/2 pounds of millet seed. 2 quarts of milk and water. 6 ounces of butter. 8 ounces of sugar. 5 eggs. Little salt 1 quart more milk to mix up, Nutmeg flavor.

Wash the millet seed and let it cook at the back of the range about 3 hours, in the 2 quarts of milk and water; Then mash it a little and mix in the rest of the ingredients. Raisins, currants, etc., may be added. The preceding is a trifle richer in eggs than the steamboat pudding was. Syrup for sauce.