Hasty Pudding or Mush
Ingredients
Directions
Prepare
Stir the cornmeal with a little cold water to make a paste.
Cook
Add the cornmeal paste to the boiling water in a double boiler.
Cook for 45 minutes, stirring frequently to prevent stiffness.
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 cornmeal
- Its starch swells and thickens the boiling water into a soft, spoonable pudding as it cooks.
The step that matters
Adding the cornmeal paste to the boiling water. Cornmeal starch clumps when it hits hot liquid unmixed. Mixing it into a smooth paste with cold water first lets the granules disperse evenly, so the pudding cooks smooth rather than lumpy.
“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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