Indian cornmeal pudding circa 1829

BAKED INDIAN PUDDINGIndian pudding is good baked. Scald a quart of milk (skimmed milk will do,) and stir in seven table spoonfuls of sifted Indian meal, a tea-spoonful of salt, a tea-cupful of molasses, and a great spoonful of ginger, or sifted cinnamon. Baked three or four hours.

• Indian cornmeal pudding

Recipe from 1829 

This recipe is from the American frugal housewife by Lydia Marie Child 

I brought the Indian meal from an authentic store in southall, also known as little India 

 Newspaperwoman, novelist, and ardent advocate of women's rights, Lydia Maria Child (1802–1880) was recognized as one of the foremost female authors of her day. Married at 25 to a charming dreamer whose irresponsible behavior quickly depleted their meager earnings, she compiled this book (based, very likely, on personal experience) for women of less than moderate means. "Save!" "Share!" "Do not destroy!" were maxims she repeatedly stressed.

Along with these words to live by, she also offered simply written recipes for roasting a pig, preparing a calf's head and buffalo tongue, as well as fixing corned beef, hasty pudding, carrot pie, apple water, cranberry pudding, and scores of other tasty and filling dishes

the pudding when done was a soft bread pudding with a strong flavour.

the main taste were of molassis and not as sweet as modern puddings.

ideally served with a sweet stewed fruit or jam and cream