Americandessert
Baked Indian Pudding
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
1322Calories
32 gProtein
235 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1322 kcal
Protein32 g
Carbohydrates235 g
Fiber0.1 g
Sugars236 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol117 mg
Sodium544 mg
Potassium5104 mg
Calcium1708 mg
Iron12 mg
Magnesium719 mg
Phosphorus1064 mg
Zinc4.8 mg
Copper1.2 mg
Manganese3.8 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B62.3 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.4 mg
Folate0.4 mcg
Choline207 mg
Caffeine0 mg
Water913 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 9. The excerpt below is the record exactly as published.
Baked Indian Pudding. One quart nulk, five tablespoons meal, three fourths cup of molasses, salt, cinnamon
Cook this with the app: pantry check, scaling, and the assistant.