Baked Indian Pudding

Name: Baked Indian Pudding
Ingredients: two cups of meal; a quart of water; one table-spoonful of butter; two teacups of sugar; three eggs

From Household hints, 1881

Presented as published in 1881. 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

1763Calories

19 gProtein

402 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1763 kcal

Protein19 g

Carbohydrates402 g

Fiber0 g

Sugars402 g

Total Fat27 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol589 mg

Sodium247 mg

Potassium227 mg

Calcium118 mg

Iron2.8 mg

Magnesium29 mg

Phosphorus300 mg

Zinc2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water1062 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 19. The excerpt below is the record exactly as published.

Baked Indian Pudding, — For a two-quart pudding use two cups of meal ; boil the meal in a quart of water till it is almost like hasty pudding, then add one table-spoonful of butter, two teacups of sugar, three eggs

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