Once again, it's Alphabe-Thursday time. This week we are studying the letter "I" as in Durgin-Park Baked INDIAN Pudding.
Durgin-Park is a well known restaurant in Boston, MA. I've never been there, but would like to go someday. My maiden name is Durgin and I have an old tape recording of one of my grandfather's sisters claiming that we're related to the Durgin that started this restaurant, but to my knowledge that's never been documented.
Durgin-Park is well known today for their Yankee recipes and sassy waitresses. According the their website, it started out in pre-revolutionary times as a small dining room in a large market house along the waterfront. It catered to market men and the crews anchored in Boston Harbor. Around 180 years ago it was purchased by Eldridge Park, John Durgin, and John Chandler. Mr. Park and Mr. Durgin died within a few years of the purchase and Mr. Chandler named the place in their memory. Mr. Chandler and his family ran the restaurant for 63 years. Over the years it's been sold a few times and is currently owned by the Arc Restaurant Corporation.
Some years back I was in Tuesday Morning and saw the Durgin Park Cookbook.
Of course, I had to buy it.
One of their better known recipes is Baked INDIAN Pudding.
DURGIN-PARK Baked Indian Pudding
1 cup yellow granulated corn meal
½ cup black molasses
¼ cup granulated sugar
¼ cup lard or butter
¼ teaspoon salt
¼ teaspoon baking soda
1-1/2 quarts hot milk
Mix all the ingredients thoroughly with one half (3/4 quart) of the above hot milk and bake in very hot oven until it boils. Then stir in remaining half (3/4 quart) of hot milk, and bake in slow heat oven for five to seven hours. Bake in stone crock, well greased inside.
I must admit that I've never made this recipe. To be honest, I don't have a crock and I wouldn't want to have to hang around waiting for it to bake the remaining 5-7 hours after it boils!
Now head over to Ms. Jenny's blog for a list of this week's Alphabe-Thursday participants.