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Suggest a better descriptionSERVES 4-5 AS A SIDE DISH This dish was an absolute staple in Colonial times. It was called hasty because it takes only about 40 minutes to make . . . and in terms of early cooking techniques that was a very short time. It could be prepared quickly and served just with gravy. That was often the whole meal. Or it could be served as a side vegetable dish. Or the colonists would sprinkle it with sugar and top with milk for dessert . . . or breakfast. Finally, it could be fried. Hasty pudding saved many a family in earlier times. Bring the water to a rapid boil in a heavy covered pot. Add the salt and slowly add the meal to the boiling water, stirring all the time. I use a wire whisk for this. Continue stirring until the cornmeal thickens, about 5 minutes. Turn the heat down low and cover the pot. Continue to simmer lightly, stirring the pudding several times, for 30 minutes more. From
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 4 | ||
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Calories: 151 | ||
Calories from Fat: 7 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.8mg | 0 % | |
Potassium 81.1mg | 2 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 30.4g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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