Boiled Indian Meal Pudding
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 quart corn meal
- 3 quarts milk
- 3 eggs
- 1 gill molasses
Instructions
- Mix the corn meal with the milk, taking care that no lumps form. Add the three eggs and the gill of molasses, stirring well to combine. Tie the mixture in a bag, being careful to tie it properly, as the meal will swell considerably during cooking. Put the pudding on to boil at sunrise, and it will be ready to eat at three o'clock.