KENTUCKY INDIAN PUDDING RECIPE
from late 1800' - early 1900's
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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