The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Entrées › Indian Pudding

Indian Pudding

5 cups scalded milk 1/3 cup Indian meal 1/2 cup molasses 1 teaspoon salt 1 teaspoon ginger 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 If baked too rapidly it will not whey. Ginger may cream. be omitted.

Read next

← Poor Man's PuddingCerealine Pudding (Cups scalded milk cups) →