Cherokee Pudding |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 6 T corn meal | 1 qt milk | 1/2 pt cold water |
| 1/2 cup suet chopped | 3 T brown sugar | 1 cup molasses |
| 1 t soda | 1 T ginger | 1/2 t cinnamon |
| 1/2 t nutmeg | 4 eggs (any bird-chicken, duck, goose etc.) | |
| 1 | Boil the milk, add cold water in the meal to wet it. Pour meal ito the boiling milk along with salt and suet. Boil for 15 minutes and keep stirring. If skim forms, remove it. Add 1/2 cup cold milk, sugar and molasses. Stir the soda first into the molasses. Then add the spices, beat the yoks and the last thing is to put in the stiff beaten egg whites. |
| 2 | Grease with lard or butter a pan and bake for 1 hour at 375 F. Let it cool for awhile. |