Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Indian Pudding
From Atlanta women's club cook book, 1921
Serves 3
New England Style.
Presented as published in 1921. 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
294Calories
6 gProtein
57 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein6 g
Carbohydrates57 g
Fiber0.5 g
Sugars49 g
Total Fat9.1 g
Saturated Fat3.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium278 mg
Potassium1065 mg
Calcium316 mg
Iron2.7 mg
Magnesium156 mg
Phosphorus192 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate3 mcg
Choline37 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 95. The excerpt below is the record exactly as published.
BAKED INDIAN PUDDING. New England Style. 1 pt. milk. 1/2 cup molasses. 3 tbls. yellow meal. 1 tbls. butter. 1 egg. 1/4 t-spoon salt. 1/4 t-spoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.