A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Serve with sweet sauce.
Preserved exactly as written in the original source
To one quart of boiling milk, stir in a pint and a half of Indian meal, well sifted, a teaspoonful of salt, a cupful of molasses, half a cupful of chopped suet and a teaspoonful of dissolved soda
Tie it up tight in a cloth, allowing room for it to swell
Boil four hours
Modern guidance to help you succeed with this vintage recipe
Boiling the pudding in a cloth creates a moist-heat cooking environment that allows the cornmeal to fully hydrate and gelatinize without scorching. The molasses provides acidity that works with the alkaline soda to create a tender crumb and darker color through Maillard reactions. The suet (animal fat) melts during the long cooking time, creating pockets of moisture and richness that prevent the dense cornmeal from becoming dry or crumbly.
The pudding can be made up to 2 days ahead. After cooking and cooling completely, wrap tightly in plastic wrap and refrigerate. To serve, steam the wrapped pudding for 30-45 minutes until warmed through, or slice and reheat individual portions in a skillet with butter.
Store cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Reheat slices in a buttered skillet over medium heat for 3-4 minutes per side, or steam the whole pudding for 30 minutes. The pudding can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
AI-generated tips from Chef Cecil's culinary database
The pudding can be made up to 2 days ahead. After cooking and cooling completely, wrap tightly in plastic wrap and refrigerate. To serve, steam the wrapped pudding for 30-45 minutes until warmed through, or slice and reheat individual portions in a skillet with butter.
Store cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Reheat slices in a buttered skillet over medium heat for 3-4 minutes per side, or steam the whole pudding for 30 minutes. The pudding can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
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