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Baked Indian Pudding

Name: Baked Indian Pudding
Yield: 5 servings
Cuisine: American
Ingredients: one pint of milk; four tablespoons yellow Indian meal; one pint of cold milk; half a cup New Orleans molasses; half a teaspoon each of salt; and cinnamon; two eggs well beaten; half a cup of sugar

From The Times cook book, no. 2, 1905

Serves 5

Serve with cream or butter.

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

291Calories

6 gProtein

56 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories291 kcal

Protein6.3 g

Carbohydrates56 g

Fiber0.6 g

Sugars50 g

Total Fat5.3 g

Saturated Fat2.5 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol86 mg

Sodium312 mg

Potassium671 mg

Calcium205 mg

Iron2.1 mg

Magnesium97 mg

Phosphorus156 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A64 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate12 mcg

Choline81 mg

Caffeine0 mg

Water109 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 105. The excerpt below is the record exactly as published.

BAKED INDIAN PUDDING. Mrs. M. F. B., 764 Towne avenue, Dos Angeles.— Boil one pint of milk; stir in four tablespoons yellow Indian meal and cook ten minutes. Cool it and add one pint of cold milk, half a cup New Orleans molasses, half a teaspoon each of salt and cinnamon, and two eggs well beaten with half a cup of sugar

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