Indian Pudding

Recipe Name: Indian Pudding

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents. I had never heard of "Indian Pudding" before, but apparently it was such a thing that Grammy had 2 recipes for it. See note for some historical information on it.

Author / Creator: Grammy Whittier

Submitted by: Dustin

Ingredients: 

1. 1 quart milk (heated in double boiler)
2. 2/3 or 1 cup corn meal
3. 1 cup molasses
4. 1 egg? (seen in one recipe, not the other)
5. Butter (something) walnuts
6. 1/2 tsp of salt

Directions: 

• 1st recipe: Put corn meal and molasses together and add to heated milk. Stir for the first half hour to thoroughly mix together.
• 2nd recipe: Put in double boiler and cook until thick. Put into casserole and add 1 point cold milk and bake 4 hours. Add more milk after it has cooked a while, if desired.

Notes: 

Sometimes it is hard to read the handwriting, I did my best here.

Indian pudding is a traditional New England dessert with colonial American origins, made primarily from cornmeal, molasses, and spices, and is slow-baked until it reaches a rich, custard-like consistency. It is typically served warm with vanilla ice cream or whipped cream. 

The name "Indian pudding" is derived from the colonial term "Indian meal" for cornmeal, which was a staple grain that Native Americans taught early European settlers how to cultivate and use. The dish is an adaptation of the British "hasty pudding," a simple wheat-flour porridge. Due to the scarcity of wheat in the New World, colonists substituted the readily available cornmeal and added local sweeteners like molasses or maple syrup, transforming it into a distinctly American dish.