Hi again! This week I will be making Hasty Pudding with maple syrup.
Before I write the recipe I would like to quote from the Little House cook book:
“But for supper Grandma made Hasty Pudding.
She stood by the stove, sifting the yellow corn meal from her fingers into a kettle of boiling , salted water. She stirred the water all the time with a big wooden spoon, and sifted in the meal until the kettle was full of a thick , yellow, bubbling mass. Then she set it on the back of the stove where it would cook slowly…..
Then Uncle George came with a smaller bucket of syrup, and everybody ate the hot hasty pudding with maple syrup for supper.”
Now the recipe – For our family we used:
salt, 1 teaspoon
cornmeal, 2 cup stoneground yellow
8 cups water
I simply did what grandma Ingalls did, boiled 8 cups of salt water in a big saucepan. Then, at the same time as stirring, I sifted the corn meal through my fingers until it was all added. We left it to cook (on a low heat) for an hour stirring every 10 minutes to prevent burning. Serve in bowls with maple syrup. MMMMMMMM!