A Nice Indian Pudding

Amelia Simmons gives three variations of “A Nice Indian Pudding,” two of them baked and one of them boiled. The boiled one is the most primitive— salted and sweetened, put into a strong cloth to “secure from wet,” and boiled twelve hours. Her nicest one is sweetened with sugar, then spiced, buttered, egged, and raisined, to be baked for a mere hour and a half because the proportion of meal to milk is so small that the result is more like a thickened custard than a hasty pudding. Lydia Child