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Apricot Indian Pudding
From The bride's cook book, 1915
Serves 3
Presented as published in 1915. 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
298Calories
8 gProtein
55 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein8.2 g
Carbohydrates55 g
Fiber1 g
Sugars19 g
Total Fat5.8 g
Saturated Fat3.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol19 mg
Sodium460 mg
Potassium851 mg
Calcium241 mg
Iron2.2 mg
Magnesium74 mg
Phosphorus226 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C1.9 mg
Vitamin A180 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate8.7 mcg
Choline33 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 106. The excerpt below is the record exactly as published.
V2 teaspoon of salt, 2 tablespoons of sugar or com sirup, and 1 beaten egg. Put a half of a DEL MONTE Canned Apricot in each of 6 individual molds, fill with pudding mixture, and steam until firm. Serve with hot sirup from the apricots. APRICOT INDIAN PUDDING— Cook ^ cup of corn meal and 2 cups of milk in a double boiler 20 minutes, add V2 teaspoon each of salt and ginger, and 2 tablespoons of molasses. Pour into a greased pudding dish, put into a slow oven, and after 20 minutes of baking add % cup (% can) of DEL MONTE Canned Apricots cut in pieces,
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