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Apple Indian Pudding
From The household cook book, 1902
Serves 11
May be eaten cold with cream or milk the next day.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
303Calories
8 gProtein
45 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein8.1 g
Carbohydrates45 g
Fiber4.5 g
Sugars40 g
Total Fat14 g
Saturated Fat4.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol30 mg
Sodium507 mg
Potassium876 mg
Calcium317 mg
Iron2.2 mg
Magnesium144 mg
Phosphorus273 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.7 mcg
Vitamin C3.4 mg
Vitamin A58 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline47 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 247. The excerpt below is the record exactly as published.
APPLE INDIAN PUDDING. 1 cup Indian meal. 2 teaspoons salt. 1 cup molasses. 3 tablespoons butter. A little ginger and nutmeg. 1 quart apples, pared and quart- 2 quarts milk
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