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A traditional southern pudding recipe. The source of this recipe is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Indian Pudding.
One quart of milk, 4 ounces of cornmeal, 2 ounces of butter; stir together and cook in a double boiler 20 minutes, then add 4 ounces of sugar, 3 eggs, 1 teaspoon of salt, 1 teaspoon of ginger; stir together for a few minutes. Cook 10 minutes longer and then pour into a buttered mold and bake ½ hour Serve with hard sauce.
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