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    NES: Baked Indian Pudding


    Source of Recipe


    The Fine Arts Cookbook I by Museum of Fine Arts, Boston, Massachusetts

    * Exported from MasterCook *

    Baked Indian Pudding

    Recipe By : Museum of Fine Arts, Boston, Massachusetts
    Serving Size : 6 Preparation Time :0:00
    Categories : Desserts, New England

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cups cold milk -- divided
    1/2 cup molasses
    1 teaspoon salt
    1/2 cup yellow cornmeal
    1/4 cup brown sugar -- packed
    1/2 teaspoon cinnamon
    1/2 teaspoon ginger
    1 tablespoon butter
    1 egg -- beaten
    SERVE WITH (optional):
    vanilla ice cream or
    whipped cream

    Preheat oven to 325 degrees F.

    Mix 2 cups milk and molasses in top of double boiler. Combine salt, cornmeal, sugar, cinnamon, ginger, and butter. Add to milk-molasses mixture. Add butter and cook 20 minutes, stirring occasionally. Add beaten egg mixed with 1 cup milk. Stir and then pour into greased baking dish. Bake 1 hour.

    Pour 1 cup cold milk over top of pudding. Do not stir. Bake 1 hour longer. Serve warm with scoop of ice cream or whipped cream. Serves 6.

    Cuisine:
    "New England"

    Source:
    "The Fine Arts Cookbook I"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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