Indian Apple Baked Dish:
A Pudding with Apples
1. Scald 3 cups of milk and sift in 1/2 cup of cornmeal.
2. Stir rapidly and simmer for 5 minutes.
3. Remove from the heat and add:
· 1 tsp cinnamon
· 1 tsp salt
· 1 1/2 cups brown sugar (see note below)
· 2 cups of cold milk
· 2 Tbsp melted butter
· 4 cups of apples (peeled, cored and cut in eighths)
4. Blend well and pour into a buttered baking dish to bake at 300 degrees for 4 hours.
**This old recipe was said to feed 8, but would go further as a dessert.
Note: The simplest forms of Indian Pudding do not contain eggs. Also, the amount of sugar can be reduced to 1 cup or even 3/4 cup with the added sweetness of the apples we have available now.
Source: The Early American Cookbook, Kristie Lynn and Robert Pelton, 2005.
2. Stir rapidly and simmer for 5 minutes.
3. Remove from the heat and add:
· 1 tsp cinnamon
· 1 tsp salt
· 1 1/2 cups brown sugar (see note below)
· 2 cups of cold milk
· 2 Tbsp melted butter
· 4 cups of apples (peeled, cored and cut in eighths)
4. Blend well and pour into a buttered baking dish to bake at 300 degrees for 4 hours.
**This old recipe was said to feed 8, but would go further as a dessert.
Note: The simplest forms of Indian Pudding do not contain eggs. Also, the amount of sugar can be reduced to 1 cup or even 3/4 cup with the added sweetness of the apples we have available now.
Source: The Early American Cookbook, Kristie Lynn and Robert Pelton, 2005.