Reference > Farmer's Cookbook > HOT PUDDINGS > Mock Indian Pudding
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Mock Indian Pudding

1/2 small loaf baker’s entire-wheat bread
31/2 cups milk

1/2 cup molasses
Butter

Remove crusts from bread and cut into five slices of uniform thickness. Spread generously with butter, arrange in baking-dish, pour over three cups of milk and molasses. Bake from two to three hours in a very slow oven, stirring three times during the first hour of baking, then add remaining milk. Serve with cream or vanilla ice cream.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chocolate Bread Pudding Bangor Pudding  
 
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