Title: Baked Indian Pudding` {from Conneticut}
Categories: Pudding Dessert
Yield: 1 Servings

1	c	Yellow Cornmeal, Granulated
1/2	c	Black Molasses
1/4	c	Granulated Sugar
1/4	c	Lard Or Butter
1/4	ts	Salt
1/4	ts	Baking Soda
2		Eggs
1 1/2	qt	Hot Milk

Mix ingredients thoroughly with half of the milk and bake in a very hot oven until mixture boils. Then stir in the remaining hot milk and bake in a well-greased stone crock at a low temperature for 5 to 7 hours. Makes 1/2 gallon.

As prepared at The Griswold Inn of Essex, CT.

Recipe By : Country Inn Cooking - ISBN 0-8117-0406-8

From : Dan Klepach 1:218/101 Sat 03 Jun 95 09:54

From: Teri Chesser Date: 06-04-98 (21:10) The Once And Future Legend (7) Home Cooki

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