Stir Indian meal and warm milk together "pretty stiff;" a little salt and two or three "great spoonfuls" of molasses added; also a spoonful of ginger, or any other spice that may be preferred. Boil it in a tightly-covered pan, or in a very thick cloth; if the water gets in, it will ruin it. Leave plenty of room for Indian meal swells very much. The milk with which it is mixed should be merely warmed; if it be scalding hot, the pudding will break to pieces. Some chop suet very fine and warm in the milk; others warm thin slices of apple to be stirred into the pudding. Water will answer instead of milk.
This I translated to:
generous 1/2 c medium grind cornmeal
1/4 t ginger
6 T milk
generous tablespoon of dark molasses
Boil in a double boiler about 10 minutes or until the pudding is set.
Would I try this recipe again? I think I'll have to, just so I can see if I can get it to work right. The pudding was very 'dry' at the end of 10 minutes although the corn meal had softened to what I consider an acceptable level (sort of a cornmeal al dente). I think I needed to add more liquid content to begin with.