3 cup milk
4 tbsp corn meal
1/3 cup molasses
1/2 cup sugar
1 egg beaten
1/4 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1 cup milk butter size of walnut
Directions
Scald milk. Mix together meal and molasses and stir into hot milk.
Cook until it thickens stir constantly. Remove from heat, add sugar,
egg, butter, salt, ginger, and cinnamon. Mix thoroughly. Pour into
buttered baking dish and bake 1/2 hour at 300 degrees. Pour over it
one cup of milk and continue baking for 2 hours. Serve with cream or
ice cream.
SHARED BY:Jim Bodle 3/92
Servings: 1 servings
Baked Indian Pudding (Ai) Recipe brought to you by Recipe Ideas
Categories: Asian; Dessert; Indian
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, mostly, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef recounts how the cooks of his times were skilled in the use of a good variety of spices and herbs, including many that are still in use today such as bay, rue and asafoetida. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices created a surge in recipe manuscripts, some of which still exist in private cookery archives. By the advent of the 1900s, recipe publications were highly popular mostly due to higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Baked Indian Pudding (Ai) recipe.
