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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 10 servings |
||
| Calories 183 | ||
| Calories from Fat 9 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.0g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 357mg | 14% | |
| Potassium 330mg | 9% | |
| Total Carbohydrate 41.2g | 13% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 9.5g | ||
| Protein 3.3g | 6% | |
Plymouth Meal Pudding
By: Molly53
Apr 17, 2008
A steamed pudding just lovely served with roast chicken or turkey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
SERVES 10
Ingredients
- 2 cups cornmeal (or polenta)
- 1 cup flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup molasses
- 2 cups water
Directions
1
Sift dry ingredients together and combine with molasses and water.2
Grease a tube mold and line bottom with waxed paper.3
Fill prepared tube mold with batter 2/3 full, cover tightly and steam for 2 hours.4
Uncover mold and place in a preheated 350F oven for 10 to 15 minutes to dry out thoroughly.5
Remove pudding from mold and slice.
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- Course > Side Dishes
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 4 hours
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- Occasion > Dinner Party
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