Americandessert

Baked Indian Pudding

Name: Baked Indian Pudding
Cuisine: American
Ingredients: one quart of milk; one-fourth cup of Indian meal; one-half cup of sugar; one-half cup of molasses; one tablespoon of butter; a little salt; a little ginger

From The home science cook book, 1902

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

1612Calories

37 gProtein

278 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories1612 kcal

Protein37 g

Carbohydrates278 g

Fiber8.2 g

Sugars271 g

Total Fat55 g

Saturated Fat19 g

Monounsaturated Fat9 g

Polyunsaturated Fat9.7 g

Omega-30.1 g

Cholesterol148 mg

Sodium443 mg

Potassium4129 mg

Calcium1618 mg

Iron9.6 mg

Magnesium635 mg

Phosphorus1231 mg

Zinc5.9 mg

Copper1.2 mg

Manganese3.3 mg

Vitamin D9.4 mcg

Vitamin C0.2 mg

Vitamin A312 mcg

Vitamin E0.6 mg

Vitamin K1.3 mcg

Vitamin B61.8 mg

Vitamin B125.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3.5 mg

Folate26 mcg

Choline219 mg

Caffeine0 mg

Water899 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 71. The excerpt below is the record exactly as published.

Baked Indian Pudding. One quart of milk, one-fourth cup of Indian meal scalded in the milk; add one-half cup of sugar, one- half cup of molasses, a little salt and ginger, and one tablespoon of butter

Cook this with the app: pantry check, scaling, and the assistant.