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