Mush or Hasty Pudding
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the pudding
Mix the Indian meal with cold water until smooth.
Gradually stir the mixture into boiling salted water.
Cook slowly, stirring often, for 2 to 3 hours until thick.
Pour into a broad deep dish and let it cool.
Cut and cook
Cut into ½ inch thick slices, dust with flour.
Fry on a griddle with a little lard or bake in a 400°F (200°C) oven.
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
- Indian meal
- Forms the thick body of the pudding as its starch swells and sets in hot water.
- Lard
- Adds fat for frying the slices, helping them brown and crisp on the griddle.
- Flour
- Dusted on the slices so they brown more evenly and develop a light crust when cooked.
The step that matters
Cook slowly, stirring often. Cornmeal can scorch on the bottom or form lumps if it is not stirred. Slow cooking lets the starch fully swell, giving a smooth, thick set once cooled.
“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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