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Baked Indian Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 13
Presented as published in 1913. 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
281Calories
9 gProtein
34 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein9.4 g
Carbohydrates34 g
Fiber0.2 g
Sugars33 g
Total Fat12 g
Saturated Fat5.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol34 mg
Sodium296 mg
Potassium798 mg
Calcium400 mg
Iron1.3 mg
Magnesium96 mg
Phosphorus294 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate4.4 mcg
Choline54 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 138. The excerpt below is the record exactly as published.
Baked Indian Pudding Coffee *Baked Indian Pudding—3% quarts milk, 3 tablespoons cornmeal, % pint molasses, 3 tablespoons Crisco: I:teaspoon salt, 1 teaspoon cinnamon, and ¥% teaspoon ginger
Cook this with the app: pantry check, scaling, and the assistant.