* Exported from MasterCook *
Baked Indian Pudding
Recipe By : Old Farmer's Almanac Colonial Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 quart milk
1/3 cup yellow cornmeal
1 teaspoon salt
1/2 cup molasses
3/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
heavy cream -- as desired
Scald milk in a double boiler then add cornmeal and salt. Cook 25 minutes,
stirring to prevent sticking. Add molasses and spices and mix well. Pour
into greased 8x10" baking dish. Bake at 300F for 2 hours. Pour cream over
individual servings and serve hot.
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* Exported from MasterCook *
Hasty Pudding
Recipe By : Old Farmer's Almanac Colonial Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup yellow cornmeal
1 cup cold water
1/2 teaspoon salt
2 cups boiling water
Mix cornmeal with cold water. Add with salt to boiling water. Reduce heat
and cook 10-15 minutes, stirring frequently. Serve with cream and maple
sugar, brown sugar, honey or molasses. Chill unused mush, slice, dust
slices with flour and brown in butter or bacon grease. Serve with syrup.
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* Exported from MasterCook *
Marlborough Pudding
Recipe By : Old Farmer's Almanac Colonial Cookbook
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 cup applesauce -- unsweetened
3/4 cup sugar
3/4 cup white wine
6 tablespoons butter -- melted
4 eggs -- well beaten
1 lemon -- juice & rind of
1 cup milk
1/2 nutmeg -- grated
Combine applesauce, sugar, wine and melted butter. Stir in eggs, lemon
juice and rind and milk. Pour into buttered 1 quart baking dish, grate
nutmeg over pudding and bake at 350F until firm. Serve with maple syrup,
if desired.
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* Exported from MasterCook *
Mincemeat
Recipe By : Old Farmer's Almanac Colonial Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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10 cups chopped apple
4 cups chopped beef
2 cups beef stock
2 cups sour cider
5 cups sugar
1 cup molasses
3 tablespoons cinnamon
2 teaspoons cloves
4 lemons -- rind and juice
3 tablespoons salt
1 pound seedless raisins
1/2 pound citron
1/4 pound orange rind
1/4 pound lemon rind
Grind apples and beef coarsely and place in pot with all remaining
ingredients. Simmer slowly for 2 hours. Store in refrigerator, or
pressure process and can. When making pies, add brandy or rum to taste
and a few drops of rose water. Sprinkle each pie with sugar and nutmeg.
Dot with butter before putting on top crust. Makes enough mincemeat for
10 pies.
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All Rights Reserved by Owner: Roger A. Young, Jr.