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INDIAN PUDDING RESURGENCE - politicamentecorretto.com


INDIAN PUDDING RESURGENCE
In the 70s, you could find Indian pudding in many of the diners and restaurants in New England. Somehow with the introduction of newer and eclectic desserts, the pudding slowly lost the appeal. The British occupation was responsible for the novelty. The Brits seemed to enjoy something similar called “hasty pudding,” a concoction of wheat flour with milk or water cooked until it thickened. When wheat became scarce in New England, the early settlers began using cornmeal to substitute the grain. Hence the name of Indian pudding because the natives widely used cornmeal at the time.
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United States , United Kingdom , Mosciano Sant Angelo , Walter Potenza , Communications Production , Chef Walters Cooking School , Health Wellness , Chef Walters Children Diabetes Foundation , New England , News You , Support Chef Walters Children , Diabetes Foundation , Sapori Italian , Knowledge Gastronomy , Knowledge Podcast , Chef Walter , Terracotta Cookery , Historical Cookery , Roman Empire , Sephardim Italian Jewish Heritage , ஒன்றுபட்டது மாநிலங்களில் , ஒன்றுபட்டது கிஂக்டம் , வால்டர் பொதெஞ்ச , தகவல்தொடர்புகள் ப்ரொடக்ஶந் , செஃப் வால்டர்ஸ் சமையல் பள்ளி , ஆரோக்கியம் ஆரோக்கியம் ,