A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). You can use cranberries and sweet sauce.
Preserved exactly as written in the original source
Take a pint of hot milk and stir in sifted Indian meal till the batter is stiff
Add a teaspoonful of salt and half a cup of molasses, adding a teaspoonful of soda dissolved
Then stir in a pint of whortleberries or chopped sweet apple
Tie in a cloth that has been wet, and leave room for it to swell, or put in a pudding-pan and tie a cloth over
Boil three hours; the water must boil when it is put in
Modern guidance to help you succeed with this vintage recipe
The hot milk gelatinizes the cornmeal starches immediately upon contact, creating a smoother texture and preventing lumps. The molasses and soda react to produce carbon dioxide, lightly leavening the dense pudding while the acidity helps tenderize the cornmeal. The extended boiling time in a water bath allows gentle, even heat penetration, fully hydrating the cornmeal and setting the structure without scorching, while the cloth covering allows steam to escape and prevents waterlogging.
The batter can be mixed up to 2 hours ahead and held at room temperature, covered, though the leavening power will diminish slightly. The cooked pudding can be made 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and refrigerated. Reheat by steaming for 45 minutes or microwaving individual portions for 1-2 minutes.
Store cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. The texture will firm up when cold but softens when reheated. Reheat portions by steaming for 10-15 minutes or microwaving for 1-2 minutes. This 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 batter can be mixed up to 2 hours ahead and held at room temperature, covered, though the leavening power will diminish slightly. The cooked pudding can be made 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and refrigerated. Reheat by steaming for 45 minutes or microwaving individual portions for 1-2 minutes.
Store cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. The texture will firm up when cold but softens when reheated. Reheat portions by steaming for 10-15 minutes or microwaving for 1-2 minutes. This pudding can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
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