A Taste of 1700s Breakfast/Dessert

Hasty Pudding was a staple of Colonial American cooking, beloved for its simplicity, affordability, and versatility. Made with cornmeal, water, and a bit of sweetener, it was a hearty and filling dish that could be served for breakfast or dessert.

This dish originated in England, where it was made with wheat flour, but after arriving in the American colonies, it was adapted to use cornmeal, which was more abundant and accessible. Colonists and pioneers alike relied on Hasty Pudding to provide sustenance and warmth, often adding molasses, butter, or milk for extra flavor.

The History Behind Hasty Pudding

Hasty Pudding dates back to at least the 16th century in England, where it was prepared as a thick porridge using flour and milk. The dish crossed the Atlantic with British settlers but was quickly modified due to the availability of cornmeal in the New World.

By the 1700s, Hasty Pudding had become a staple in New England kitchens, where it was boiled over an open fire and enjoyed both plain or sweetened with molasses, honey, or butter. It was also commonly served alongside salted meats or dried fruits for added nutrition.

Interesting Facts:

  • Hasty Pudding was so popular that Joel Barlow, an American poet, wrote a poem in 1793 titled “The Hasty-Pudding,” praising it as an essential American dish.
  • The dish was often eaten for both breakfast and dessert, depending on the ingredients added.
  • Many early American cookbooks, such as Amelia Simmons’ American Cookery (1796), featured variations of Hasty Pudding, highlighting its importance in colonial cuisine.
  • It was considered an early form of American comfort food, known for its warm, creamy texture and adaptability.

The Original Recipe (As Written in History)

This authentic Colonial Hasty Pudding recipe is adapted from Amelia Simmons’ American Cookery (1796):

Hasty Pudding (1796 Version)

Ingredients:

  • 1 quart water
  • 1 teaspoon salt
  • 1 cup Indian meal (cornmeal)
  • 2 tablespoons molasses (or sugar)
  • Butter for serving

Instructions:

  1. Bring water and salt to a boil over an open fire or in a large pot.
  2. Slowly add cornmeal, stirring constantly to prevent lumps.
  3. Reduce heat and cook, stirring frequently, for about 30 minutes, until thick and smooth.
  4. Stir in molasses for sweetness, if desired.
  5. Serve warm with butter, cream, or additional sweeteners.

(Original terminology preserved for historical authenticity.)

Modern Adaptation for Today’s Kitchen

While the colonial version of Hasty Pudding remains delicious, a modern adaptation makes it creamier and slightly richer while keeping its traditional flavor.

Ingredients:

✅ 4 cups water (or milk for a creamier texture)
✅ ½ teaspoon salt
✅ 1 cup fine yellow cornmeal
✅ 2 tablespoons brown sugar or maple syrup (for sweetness)
✅ 2 tablespoons butter (for richness)
✅ ½ teaspoon cinnamon or nutmeg (optional, for added warmth)
✅ Milk or cream for serving

Instructions:

  1. Bring water (or milk) and salt to a gentle boil in a saucepan over medium heat.
  2. Slowly whisk in the cornmeal, stirring constantly to prevent lumps.
  3. Reduce heat to low and simmer for 15–20 minutes, stirring frequently until the mixture thickens.
  4. Stir in butter, sugar (or maple syrup), and spices, mixing well.
  5. Serve warm, topped with milk, cream, or extra butter.

🔹 Tip: For a dessert version, drizzle with honey, molasses, or fresh berries before serving.

Tasting Notes & My Experience

Hasty Pudding is smooth, creamy, and deeply comforting. The cornmeal gives it a slightly grainy texture, but when cooked properly, it becomes silky and rich.

Compared to modern porridge or polenta, this dish is more rustic, but the added butter and sweetness make it a delightful, nostalgic treat.

Suggestions for Variations:

  • For a more filling breakfast, serve with fresh fruit and nuts.
  • For a richer texture, use half water and half milk.
  • For a more savory take, serve it with cheese or fried eggs.

Final Thoughts

If you love historical recipes and vintage comfort food, Hasty Pudding is a must-try! It’s a simple yet delicious dish that connects us to early American kitchens and colonial cooking traditions.

💬 Have you ever tried Hasty Pudding? What’s your favorite historical breakfast? Share in the comments!

🍽️ Looking for more forgotten recipes? Check out:
👉 [Colonial Johnny Cakes – The Original American Pancake]

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