Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Indian Pudding
From Superior cook book, 1905
Serves 4
Recipe by Mrs. Wills.
Presented as published in 1905. 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
225Calories
0 gProtein
58 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories225 kcal
Protein0.3 g
Carbohydrates58 g
Fiber0.2 g
Sugars54 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium83 mg
Calcium11 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus6.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate9.4 mcg
Choline1.1 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 72. The excerpt below is the record exactly as published.
Baked Indian Pudding. One qt. of scalded milk poured over 2 tablespoons of coi-nmeal, 1 cup sugar, nutmeg and salt to taste. Butter tlie dish, ])ut all in, then drop over it 1 tablespoon molasses
Cook this with the app: pantry check, scaling, and the assistant.