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Hot Puddings and Sauces

A molasses pudding made from Indian meal scalded in milk, then baked or steamed.

From an old cookbook · modernised transcription
By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary · From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Hot Puddings and Sauces

Ingredients

Directions

Mix the batter

  1. Scald six tablespoonfuls of Indian meal in one quart of skim milk.

  2. When the mixture has cooled, add half a cup of sugar.

  3. Add half a cup of molasses.

  4. Add one pint of cold milk.

  5. Add half a teaspoonful of salt.

  6. Add half a teaspoonful of cinnamon.

Finish and cook

  1. Bake very slowly three hours.

  2. If necessary, add more cold milk while baking.

  3. For the boiled version, heat the milk and add the soda.

  4. Pour the milk over the meal and stir well.

  5. Add the powdered suet and the salt.

  6. When cold, add the eggs well beaten, the molasses and spices, and beat all hard.

  7. Steam four hours.

Nutrition, whole recipe (rough)

340Calories
14 gProtein
13 gFat
42 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Molasses1 tbsp (20g)58
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Molasses + sugartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Molasses + cinnamontop 11% of all pairs
    Smell alikelow
    Cooked together4,928 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Indian meal
Cornmeal swells as it cooks, thickening the pudding and giving it its body.
Milk
Supplies the liquid that the cornmeal absorbs, keeping the pudding moist as it cooks.
Molasses
Adds sweetness, deep color and a rich flavor.
Eggs
Set when heated, binding the pudding and giving it a firmer texture.
Suet
Adds fat, which makes the pudding richer and more tender.

The step that matters

Add the eggs only when the mixture is cold. Beaten eggs added to a hot mixture can scramble or curdle. Cooling first lets them blend smoothly, and beating well distributes them evenly through the batter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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