Count Rumford, Hasty Pudding / Indian Pudding / Boil Potatoes

[ Count Rumford, Hasty Pudding / Indian Pudding / Boil Potatoes ]

Date: Not dated, written between 1780-1800. | 1780/01/01 to 1800/01/01

Publication Format


Indian meal
corn meal

Nova Scotia

Source: Almon Scrapbook
Institution: Nova Scotia Archives | Source Origin: Almon Family Fonds | Reference: MG1 Vol. 14 / Microfilm Reel 14,894


A recipe for hasty pudding made from cornmeal, followed by instructions for a similar "Indian pudding" sweetened with molasses and directions for boiling potatoes, p. 120.


Count Rumford, Hasty-Pudding
2 Pints of water, 58] gr. of salt ^disolvedboiled in the
Water, ½ lb of Indian meal. Stirred in by little &
little till it is enough, which may be known by
a wooden spoon standing on end in it.
    From the same Sr. Wm. Pepperels Housekeeper Indian Pudding
3lb of Indian Meal (sifted) put into a large bowl, pour 5 pints of
boiling water & stir well-together, add 3 qts. of lb mollasses
& 1 oz of salt, there being all well mixed, pour into a bag thoroughly
cover in boiling water, leaving an empty space about the 6th.

Part of its contents, for room to swell: Put
it into boiling water, a boil without in-
-termission 6 hours. 1lb of suet may be
added. Or 1 lb. of of dried apples. or huckle-
Same. Boil Potatoes.
Take them of the some size, wash clean, put
into cold, ^waternot sufficient to cover them; if large,
as soon as they begin to boil, repeatedly throw in
cold water till they are done, which will take from
½ an hour to 1 ¼ according to their size, during

All three of these recipes are found in Benjamin Rumford's Essays, Political, Economical, and Philosophical, vol. 1 (1796), pp. 258, 264-265, 284. Rumford was the Loyalist Benjamin Thompson of Woburn, Massachusetts and Concord, New Hampshire who was titled by the Holy Roman Empire for his scientific achievements.
A frequently used term for corn meal.
Sir William Pepperel Sparhawk is the Loyalist grandson and heir of Sir William Pepperel, a British commender known for his role in the Battle of Louisbourg.
A footnote in Rumford's essays indicates that the recipe is the work of "the Housekeeper of my friend and countryman, Sir William Pepperel, Bart. of Upper Seymour Street, Portman Square" (264).