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Dessert

Mrs. Hinsdale’s Indian Pudding

A steamed pudding of granular meal and raisins, served hot with maple syrup, cream, or sugar.

From an old cookbook · modernised transcription
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Mrs. Hinsdale’s Indian Pudding

Ingredients

Directions

Make the pudding

  1. Combine 2 qts. water, 3½-4 cups granular meal, 1½ cup raisins, and salt.

  2. Stir gradually into rapidly boiling salted water, add the raisins, pour into a well-oiled mold, cover, and steam 3–5 hrs.

Serve

  1. Serve hot with maple syrup, cream, sugar, or hard sauce; early days it was served with molasses.

  2. The pudding may be sweetened and served with cream only; it should be stiff enough to slice well.

  3. Chopped or broken nuts may be added for variety.

Nutrition, whole recipe (rough)

62Calories
1 gProtein
0 gFat
16 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Grape1/2 cup (76g)62
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 Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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

What each ingredient does

Granular meal
Thickens as it cooks in boiling water, setting the pudding into a firm, sliceable body.
Raisins
Add sweetness and chewy texture, and moisture as they soften during steaming.

The step that matters

Stir the meal in gradually. Adding the meal slowly into rapidly boiling water lets each grain hydrate and swell separately. Dumping it in at once forms lumps that stay dry inside, and the starch cannot thicken the pudding evenly.

“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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