This is from the 1906 edition of the Boston Cooking School Cookbook and its not a recipe we can really make now. Cerealine were malt flakes commonly sold as cereal in the 19th century. Since it is similar to corn flakes I just used them for this recipe. Yeah it wouldn’t taste the same, but its not all that different.
Original recipe as it reads in the book:
4 cups scalded milk
2 cups cerealine
1/2 cup molasses
1 1/2 tsp salt
1 1/2 tbsp butter
Pour milk on cerealine, add remaining ingredients, pour into buttered pudding-dish, and bake one hour in slow oven. Serve with cream.
So what did I do when I made this? Basically as it was written. I found out that a slow oven is about 325 degrees in modern ovens (link). So what would I change? Uh, I wouldn’t make this recipe again. It tastes like hot, mushy, corn flakes with milk sweetened with molasses. I did NOT like it. Too old-fashioned.