Cut up a quarter of a pound of butter in a pint of molasses, and
warm them together till the butter is melted. Boil a quart of
milk; and while scalding hot, pour it slowly over a pint of sifted
Indian meal, and stir in the molasses and butter. Cover it, and
let it steep for an hour. Then take off the cover, and set the
mixture to cool. When it is cold, beat six eggs, and stir them
gradually into it; add a table-spoonful of mixed cinnamon and
nutmeg; and the grated peel of a lemon. Stir the whole very hard;
put it into a buttered dish, and bake it two hours. Serve it up
hot, and eat it with wine sauce, or with butter and molasses.