Fried Indian Pudding
Ingredients
Directions
Make the mush
Bring 1 quart of water to a boil.
Slowly add 1 cup of yellow Indian meal while stirring constantly.
Add 1 tablespoon of flour to help hold the mixture together.
Cook slowly for 20 minutes.
Cool and fry
Pour the mixture into a wide shallow pan to cool.
Once cooled, slice for frying.
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.
Explore the science
What each ingredient does
- Yellow indian meal
- Cornmeal thickens the water as its starch swells, forming the firm body of the pudding.
- Flour
- Adds extra starch and binding so the cooked mixture holds together when sliced.
The step that matters
Adding the meal. Stirring constantly while adding the meal to boiling water separates the particles so they hydrate evenly. Dumping it in at once forms lumps that stay dry inside and make the texture grainy.
“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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