[ Count Rumford, Hasty Pudding / Indian Pudding / Boil Potatoes ]
Date: Not dated, written between 1780-1800. | 1780/01/01 to 1800/01/01
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, [td.] gr. of salt^disolved
boiled 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 off 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