Americandessert
Baked Indian Pudding
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
1362Calories
38 gProtein
233 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories1362 kcal
Protein38 g
Carbohydrates233 g
Fiber3.2 g
Sugars172 g
Total Fat44 g
Saturated Fat18 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol148 mg
Sodium1023 mg
Potassium4027 mg
Calcium1544 mg
Iron8.7 mg
Magnesium546 mg
Phosphorus1119 mg
Zinc5.1 mg
Copper0.9 mg
Manganese2.7 mg
Vitamin D9.4 mcg
Vitamin C0.4 mg
Vitamin A321 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.4 mg
Folate24 mcg
Choline205 mg
Caffeine0 mg
Water912 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 26. The excerpt below is the record exactly as published.
Baked Indian Pudding Ingredients : i qt. milk f c. corn meal \ tbsp. ginger \ c. molasses i egg i tbsp. butter \ tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.