Hasty pudding in early New England referred to a porridge made from grains boiled in water or milk. By the early 19th century, the cornmeal version, known as Indian mush or Indian pudding, was widely eaten for breakfast. It was typically served with milk, molasses, or maple syrup.
According to Eliza Leslie, a prominent cookbook author of the era, cornmeal mush was prepared by stirring cornmeal into boiling salted water and cooking it slowly for hours. The mixture was then poured into a dish and allowed to cool until firm. It was sliced, coated in flour, and either fried on a griddle or baked.
The Ingredients (approximate, modern adaptation):
- 1 cup cornmeal (“Indian meal”)
- 4 cups water (or partly milk for richer flavor)
- ½ teaspoon salt
- Sweetener (to taste): molasses, maple syrup, or sugar
- Fat for frying (butter, lard, or oil)
The Process
- Mix and cook the base
- In a pot, whisk the cornmeal with cold water until no lumps remain.
- Stir into boiling salted water (or water/milk mix), and boil slowly, stirring frequently, until very thick—about 2–3 hours.
- Set and cool
- Pour the thick mush into a buttered shallow pan or dish.
- Let it cool and firm up.
- Slice and prepare
- Once firm, cut into slices (about ½-inch thick).
- Lightly flour each slice.
- Finish cooking
- Griddle-fry slices in a bit of fat until browned on both sides.
- Alternatively, bake slices in a moderate oven until lightly crisped.
- Serve with sweetness
- Drizzle generously with molasses or maple syrup, or pour on milk, for a traditional early-19th-century breakfast.
Why It Fits the Era & Region
- Commonplace breakfast in New England households of that time—both economical and filling.
- Practical and versatile: easily extended, sweetened, and preserved.
- Reflective of local ingredients: cornmeal, dairy, and sweeteners like molasses or maple syrup were staples in the Northeast in the early 1800s.
Sources: Project Gutenberg — Directions for Cookery, in Its Various Branches (1840), by Eliza Leslie