Baked Indian Pudding

Name: Baked Indian Pudding
Ingredients: Six tablespoonfuls Indian meal; One tablespoonful flour; One quart milk; One teacup chopped suet; Two eggs

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

3017Calories

57 gProtein

65 gCarbs

282 gFat

Full nutrition (34 nutrients)

Calories3017 kcal

Protein57 g

Carbohydrates65 g

Fiber12 g

Sugars48 g

Total Fat282 g

Saturated Fat147 g

Monounsaturated Fat88 g

Polyunsaturated Fat23 g

Omega-30.2 g

Cholesterol650 mg

Sodium543 mg

Potassium2014 mg

Calcium1376 mg

Iron5.2 mg

Magnesium309 mg

Phosphorus1515 mg

Zinc7.9 mg

Copper0.7 mg

Manganese1.2 mg

Vitamin D11 mcg

Vitamin C0.3 mg

Vitamin A472 mcg

Vitamin E5.2 mg

Vitamin K11 mcg

Vitamin B61.1 mg

Vitamin B126.8 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)3.6 mg

Folate101 mcg

Choline516 mg

Caffeine0 mg

Water948 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 14. The excerpt below is the record exactly as published.

BAKED INDIAN PUDDING. MRS. MILLER. Six tablespoonfuls Indian meal. One tablespoonful flour. One quart milk. One teacup chopped suet. Two eggs

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