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Baked Indian Pudding

Name: Baked Indian Pudding
Yield: 10 servings
Cuisine: American
Ingredients: Warm a pint of molasses; and pint of milk; beat four eggs; add a pound of beef suet chopped fine; and Indian meal sufficient to make a thick batter; add a tea-spoon pulverized cinnamon; nutmeg and a little grated lemon-peel

From Buckeye cookery, 1892

Serves 10

Recipe from Mrs. A. E. Brand.

Presented as published in 1892. 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

651Calories

5 gProtein

53 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories651 kcal

Protein5.3 g

Carbohydrates53 g

Fiber0.8 g

Sugars52 g

Total Fat47 g

Saturated Fat25 g

Monounsaturated Fat16 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol111 mg

Sodium75 mg

Potassium1097 mg

Calcium217 mg

Iron3.7 mg

Magnesium179 mg

Phosphorus132 mg

Zinc0.9 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A48 mcg

Vitamin E0.9 mg

Vitamin K1.9 mcg

Vitamin B60.5 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.9 mg

Folate12 mcg

Choline81 mg

Caffeine0 mg

Water75 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 129. The excerpt below is the record exactly as published.

Warm a pint of molasses and pint of milk, stir well together, beat four eggs, and stir gradually into molasses and milk; add a pound of beef suet chopped fine, and Indian meal sufficient to make a thick batter; add a tea-spoon pulverized cinnamon, nutmeg and a little grated lemon-peel

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