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Recipe Name: Indian Pudding #6 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

2 Cup(s) Milk
3 Tablespoon(s) Yellow corn meal
1/4 Cup(s) Sugar
1/2 Cup(s) MOLASSES
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Ground cinnamon
2 Eggs
2 Tablespoon(s) Butter
From: (Esther Vail)Date: Mon, 13 Feb 1995
19:02:32 +0000 This recipe comes from a column inthe Boston Globe of 30
years ago--a column that functioned just as thisrecipe group does!
There are many recipes around for Indian Pudding;this is the best I've
ever tried.Scald 1 1/2 cups of the milk. Mix everything but the eggs
and butterwith the remaining 1/2 cup cold milk, and add to the scalded
milk. Cook, stirring constantly, until slightly thickened. (I do this
step inthe microwave--about 4 minutes on high, stirring afteach
minute.) Allowto cool somewhat (you're about to add the beaten eggs and
the butter,and you don't want to cook the eggs without being able to
stir themin!). Pour into a buttered or sprayed casserole, and bake at
375 degreesF for 30 minutes. Serves 4. A scoop of vanilla ice cream on
archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 340
Calories From Fat: 95
Total Fat: 10.8g
Cholesterol: 118mg
Sodium: 402.1mg
Potassium: 843.2mg
Carbohydrates: 54.9g
Fiber: <1g
Sugar: 50.3g
Protein: 7.7g

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