Hasty Pudding (Indian Pudding)
A popular dessert among the colonists, similar to an Indian dish called supawn, Indian Pudding is an adaption of a traditional English Hasty Pudding where they substituted flour with cornmeal and added molasses and spices.
Fried Hasty Pudding is made the same way and then chilled in bread tins until of slicing consistency, dipped by slice in flour and fried in lard or butter until well browned on both sides. Serve hot topped with butter and syrup, honey, or fresh fruit jam.
From Joel Barlow's The Hasty Pudding (1796)
Assist me first with pious toil to trace
Thro' wrecks of time thy lineage and thy race;
Declare what lovely squaw, in days of yore,
(Ere great Columbus sought thy native shore)
First gave thee to the world; her works of fame
Have liv'd indeed, but liv'd without a name.
Some tawny Ceres, goddess of her days,
First learn'd with stones to crack the well-dry'd maize,
Thro' the rough sieve to shake the golden show'r,
In boiling water stir the yellow flour.
The yellow flour, bestrew'd and stir'd with haste,
Swells in the flood and thickens to a paste,
Then puffs and wallops, rises to the brim,
Drinks the dry knobs that on the surface swim:
The knobs at last the busy ladle breaks,
And the whole mass its true consistence takes.
Submitted by Carla Olson Gade