We’re right in the middle of a series. We’re
making an American holiday meal based off of a recipe from Amelia Simmons’ 1796 cookbook,
American Cookery. Today we’re making her tasty Indian pudding. Thanks for joining us
today on 18th Century Cooking with James Townsend and Son. We’re starting off with 3 cups of milk and
we’re going to scald this milk and bring it to a simmer and then I’m going to add
1 cup of cornmeal. While this is cooking, I’m going to keep stirring it because I
don’t want it to burn on the bottom. We’ll know when we’re starting to get there when
this really starts to thicken up. What we’re doing is here is making basically a hasty
pudding with our cornmeal, so don’t get in a hurry with this. Keep this on a fairly
low heat. Make sure to keep stirring it so that it doesn’t lump up. This is really
nice and thick, it’s time to take it off the fire. Okay, this is already starting to thicken.
We want to add our final ingredients. I’ve got 1 egg that’s well beaten. This mixture
should be warm, but cool enough so that when you add your eggs, they don’t get cooked.
We also have a couple of ounces of butter. I have a teaspoon of salt, a teaspoon of ginger,
and a teaspoon of nutmeg. Our final ingredient is a ¼ of a cup of molasses. We want to stir it until it’s all incorporated
and all the butter is melted, and then we can pour this into a mold. I’m going to
use one of our Turks hat molds, and make sure it’s well buttered so that you can get it
out easily. We need to bake this, probably an hour and
a half or so at 325 degrees. Let’s get this in the oven. That turned out beautiful! Now right now I
would sample this, but we’re going to have to wait to put this whole feast together. If you’re new to our channel, I really want
to welcome you. You can subscribe to our channel, you can check out our website, or request
a print catalog. I want to thank you for joining us today as we savor the flavors and the aromas
of the 18th century.
Can't wait to watch the Holiday meal video.
as always, this Indian Pudding looks as delicious as your many other recipes…but, Just when is this "end " of the series for the Holiday..I don't want to miss it…
Spicy sweet cornmeal mush, baked hard.
Looks great guys!
it looks like you use a lot of "aluminum" (note I said looks like) – I always thought many of the cooking pots and kitchen wares were cast iron and crocks – please elaborate
Is it made out of real indians?
That molasses looked like chocolate syrup. HMM that might not taste to bad.
Hi, love your show, one of the best on youtube! I really enjoy learing about historical food. This pudding looks delicious.
But why is it called Indian budding?
It probably has something to do with British India. I doubt it has anything to do with Native American Cuisine.
What is your persona? You always seem to rotate between a solider and a civilian, just curious. Your videos I really enjoy.
I have done historical reenactment once but not enough to really get into it, We did the Alamo settlement at the Alamo, but it's 19th century. Not when the canary islanders first showed in the 18th century up but later in the just before the battle started. I was given just a common stock Tejana outfit. The clothes were hot and uncomfortable, all wool, and here in Texas it's hot and muggy during the spring. We cooked over a fire beans,fajitas,and tortillas. Being near the fire in the outfit was also adding to the discomfort, after the cooking demo was all over I have never been so tired and hot before in my life I admire your passion for history and education.
Corn Bread looked gooood brother..
How about a cowboy pudding next time?
My dad made this for me and my family once when I was younger, and I fell in love with it. Coming from New England, it's a recipe that makes me feel at home and reminds me of home. I had no idea just how old this recipe was, so this was an interesting episode for me – and one where I've actually had the food! What's interesting the most to me is that the way my dad makes it, it's never a solid pudding – it's much more like a modern pudding in consistency, but it's still darn delicious. We always eat it with vanilla ice cream, it's incredible. Thanks so much for all these videos and keep up the amazing work!
they had bundt pans????
1:18 Paula Seen recommends you use a whole stick of butter for this.
Molded indian pudding — that's a new one on me. I've always just baked it in a bowl then scooped it into dishes because it's somewhat runny. Served warm with vanilla ice cream, in or near Boston — that's living!
Durgin Park's recipe for Indian Pudding is a favorite winter dessert at our house =)
Are you ever going to explore 19th century cooking?
I made this this afternoon and loved it. The only change I made was to cut the recipe in half, divide it in four small ramekins, and reduce the cooking time down to 45 minutes. It's a great breakfast or tea time food. Thanks so much for all of your videos and the interesting recipes!
For this pudding what could you substitute instead of molasses?
the earliest known Recipe for Indian pudding was made and still is made by the Concorde in. I also recommend coarse cornmeal because it gives it much more body and corn flavor whereas fine cornmeal sort of turns similar to sawdust. this is not Indian pudding and I was born and raised in Maine. I lived overseas and I came back to live in Maine. that looks more like a bread than Indian pudding. Happy Thanksgiving 🙂
I made this after Thanksgiving. I added about a quarter cup of golden raisins to the pudding. Very tasty. I plan to make some for Christmas day, but to make it more festive, I may soak the raisins in brandy overnight. I may even try to serve it with flaming brandy.
Have you ever watched BBC's Tales of the Green Valley? Your stuff reminds me of what they do on those videos.
"We're making a hasty pudding … but don't be in a hurry." 🙂
That "turk's hat" looks to be the precursor of the jello mold my grandmother had in the 1950s.
Skyrim sweet roll…
This looks delicious and pretty darn easy. My grandmother used to make Indian pudding in the oven, and I remember it being a very involved process of adding milk, breaking the crust, stirring it in, and repeating these steps many times. It was great but a bit complicated for me.
GEEZ, nutmeg in everything!
Holy crap. You guys are so close to me. Do you have a shop??? (Not online) How often are the reenactments?
The stirring sounds in this video are satisfying.
How much brown sugar could be used in place of the molasses? I don't think it'd be sweet enough for me otherwise.
I have had this unbaked; just chilled, served with sweet cream.
All loved the sweet potato pudding so I will do that and the Indian pudding tonight. Bet they like it too.
This reminds me of the cornbread pudding I make at Thanksgiving. But I start with a couple of boxes of Jiffy Corn Meal Muffin Mix.
I just made this and it's pretty good. I didn't have any ginger so I substituted cinnamon and the molasses I used is whatever kind Walmart sells. Probably blackstrap, guess. But it did turn out well. Does need whipped cream or a time travel trip to the future for Cool Whip.
Why is nutmeg in literally everything? Is it such a common spice today? It seemed ubiquitous back then, and I don't do much cooking.
How much is „a couple of ounces“?
I found this listed in the "vegetarian" playlist, but really it's more of a gluten-free recipe. A traditional GF pudding… that can't be common.
Why was this called "Indian pudding?"
Golly, that looks and sounds good!
This is the BEST pudding ever! especially served hot with cold vanilla ice cream my mom is from Fall River Mass and this was a Thanksgiving treat forget the mincemeat & pumpkin pies we all lined up for the Indian Pudding!!!Durgin Park at Fanuel Hall in Boston Mass serves up a great Indian Pudding.Thanks for your video!!
how do i get a cook book from uses
Cornmeal can take a LONG time to cook, don't be surprised if you spend 1/2 an hour to get it soft.
This is a bit like parkin, that we in the Uk eat at bonfire night, think it is not as popular as it once was but it is made out of oatmeal and black treacle. instead of cornmeal and, well molasses is simerlar to trecle really, wonder if you have a old recipe for it.
I made an Indian Pudding a few years ago and it turned out fantastic. Just like this one, it starts off on the stovetop. Interesting because, while it is kind of "hasty" recipe one might say, it was so-o-o-o good!
Dear I like u r channel thank u so much for the recipe Indian pudding recipe of 18th century plzzz I need the ingredients and measurment
A real New England classic, still served in the area, especially in fall, and winter. I’ve never seen it served in a mold like that, and oftentimes it is less solid, and breadlike than that. I have even enjoyed versions thatvare almost soupy, but as long as it has plenty of molasses, and is served with vanilla ice cream, it is the ultimate dessert/comfort food.
LOL…I'm so glad you did this! I'm from Boston (area), Massachusetts, and growing up Indian Pudding was always one of my favorite things (I'm pretty much alone in that, everyone else said it was like "eating sand")…and I keep meaning to look up how to make it. It was always served with melted butter and "hard sauce". I had no idea it would be so easy to make! Now, I wonder if "brown bread in a can" was a true early American recipe!
Love your videos!
Isn't this the recipe that was also sent to Mrs. Crocombe?
Wonder what “Indian”…. I’m Lakota and this sounds yummy
Bored of the puddings to many in a row ruined it for me
Honestly i don't know were i would be without Jon and the crew, probably looking at a website with fake information that isn't even from the 18th century! thank you Jon and everybody else who researches such interesting facts and recipes and creates these brilliant videos.
savouring the flavours and the aromas of the 18th century! 🙂
Indian pudding is rather vague. Feathers or dots?
It used to be Jon Townsend when was the change
This guy's like the Bob Ross of cooking. Although instead of "happy little trees", he has nutmeg
Would soymilk work….I'm vegan
I hate molasses. It reminds me of Indian Head Gasket Shellac for car engine parts. 😛