A Taste Of History At The Stony Brook Gristmill: Annual Indian Pudding Day Draws A Crowd

BREWSTER – Like many sites in Brewster, the Stony Brook Gristmill holds a wealth of historical significance. It is the only remaining structure from Brewster’s 19th century industrial village, is a vital passage for the annual herring run, and houses a museum of historical artifacts from across the centuries. But some might argue its most significant contribution is cornmeal. 

When in working condition, the gristmill produces cornmeal with 19th century technologies. A large wheel at the side of the structure is propelled by water and powers a stone that grinds up dried maize to create a coarse flour. 

On Saturday, visitors received a taste of history with the annual Indian Pudding Party hosted by the Stony Brook Gristmill. 

Indian pudding is a New England delicacy that has European roots but is based on Native American corn. It is made of milk, cornmeal, molasses (or maple syrup), eggs, butter, brown sugar and an assortment of autumnal spices. 

Colonists, using the starchy vegetable that was already planted in American soil, adapted the dessert from an English recipe. 

In addition to enjoying the sweet treat, visitors were able to tour the upstairs museum, see the inner workings of the mill and check out the newly reconstructed weirs on the north side of the site. The south side is still partially closed while work continues to remove a historic wooden sluiceway. 

Faythe Ellis, a member of the historical commission and volunteer at the gristmill, said the turnout was wonderful. 

“We served up nine crock pots’ worth of pudding, so I am estimating about 250 samples of pudding were doled out,” she said. “It was a great turnout of visitors overall.”

In the museum above the mill, Volunteer Sue MacWilliams held demonstrations of the barn loom, which was used to weave threads into fabric for blankets, clothes and other items made out of cloth. Some of the creations were available for purchase. 

Ellis estimated the annual Indian Pudding Party has been around for 20 years. The tradition was started by Joan Paine in the early 2000s. Paine was an integral part in getting the museum reopened. In 1999 it had been closed for two years, so she dedicated her time and effort to curating the collection of artifacts, producing plans for the layout and buildouts, and restoring items. Her hope was to reopen the museum in time for its bicentennial celebration in 2003, which she succeeded in doing. 

Paine passed away in January 2004. 

Today, the gristmill and museum are open every Saturday in July and August from 10 a.m. until 2 p.m. Although there will not be any local cornmeal to purchase, visitors can learn about the site and sift through the artifacts. Admission is free.