Title

Indian Pearl Pudding

Subject

cornmeal

milk

molasses

sugar

salt

eggs

tapioca

butter

cinnamon

ginger

nutmeg

Description

Indian Pearl Pudding March 27, 1966

Sprinkle 2 tablespoons of cornmeal in 1 pint of cold
milk. (scald and cook 10 minutes) Remove from
fire and add:
1 1/2 cups molasses 1/2 pkg. (whole) tapioca (which
3/4 c sugar has been soaked overnight)
1/4 teaspoon salt drain
1/4 c butter
add 4 beaten eggs 1 1/2 tsp. cinnamon
1 qt. plus 1c milk 1/2 tsp. ginger
1 tsp. nutmeg.

Pour in pan and bake for 1 hour in 300°
Then add 1 cup milk and cook for another
hour. after first hour and a half turn heat
down to 250°

Hope you will enjoy making this.

Sincerely & Fraternally
Mrs. Carina Milman.
Carina Milman
8 Middle St.
Skowhegan, Me. March

Back: blank

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# Indian Pearl Pudding

*From Carina Milman, March 27, 1966*

## Ingredients

- 2 Tbsp cornmeal
- 1 pint cold milk (for scalding)
- 1 1/2 cups molasses
- 3/4 cup sugar
- 1/4 tsp salt
- 4 beaten eggs
- 1 qt plus 1 cup milk
- 1/2 pkg whole tapioca (soaked overnight, drained)
- 1/4 cup butter
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1 tsp nutmeg
- 1 cup milk (added during baking)

## Instructions

1. Sprinkle 2 Tbsp cornmeal into 1 pint of cold milk. Scald and cook 10 minutes.
2. Remove from heat and add: molasses, sugar, salt, drained tapioca, butter, cinnamon, ginger, and nutmeg.
3. Add 4 beaten eggs and 1 qt plus 1 cup milk. Mix to combine.
4. Pour into a baking pan and bake at 300° for 1 hour.
5. After the first hour, add 1 cup milk and continue baking for another hour.
6. After the first hour and a half of total baking time, turn heat down to 250°.

Creator

Alberta P. Thornton

Source

RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay)

Date

March 27, 1966

Contributor

Carina Milman

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0005-20260528-0042

Coverage

Maine, US

Skowhegan, Me.