Indian Pudding

Title: Indian Pudding
Subject: milk; corn meal; eggs; sea salt; ground ginger; nutmeg; butter; molasses; raisins
Description: Fred Meyer Nutrition Centers

INDIAN PUDDING

1 quart milk, scalded ½ teaspoon nutmeg
5 tablespoons stoneground corn meal 2 tablespoons butter
2 well beaten eggs 1 cup unsulphured molasses
1 teaspoon sea salt ½ cup raisins
½ teaspoon ground ginger

Preheat oven to 325°. Pour the milk over the cornmeal in a saucepan and bring
to a boil. Cook over low heat, stirring constantly till smooth and creamy, about
15 minutes.

Pour milk-cornmeal mixture over the beaten eggs. Add the salt, ginger,
nutmeg, butter, mollasses and raisins and pour into a greased baking dish.

Bake approximately 1½ hours. Serve warm with ice cream or whipped cream.

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# Indian Pudding

*From Fred Meyer Nutrition Centers*

## Ingredients

- 1 quart milk, scalded
- 5 Tbsp stoneground corn meal
- 2 well beaten eggs
- 1 tsp sea salt
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 2 Tbsp butter
- 1 cup unsulphured molasses
- 1/2 cup raisins

## Instructions

1. Preheat oven to 325°.
2. Pour the milk over the cornmeal in a saucepan and bring to a boil.
3. Cook over low heat, stirring constantly till smooth and creamy, about 15 minutes.
4. Pour milk-cornmeal mixture over the beaten eggs.
5. Add the salt, ginger, nutmeg, butter, molasses, and raisins and pour into a greased baking dish.
6. Bake approximately 1 1/2 hours.
7. Serve warm with ice cream or whipped cream.
Creator: Alice Yetka, Martha Yetka
Source: RCA0006 - The Yetka family collection that started the project (eBay)
Date: 1960s
Rights: Personal/Family
Format: Printed pamphlet page
Identifier: RCA0006-20260609-0025
Coverage: Oregon, US