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Baked Indian Pudding

Name: Baked Indian Pudding
Yield: 7 servings
Cuisine: American
Ingredients: One cupful of Indian meal; One cupful of molasses; One-half cupful of raisins; One-half tea-spoonful of salt; One quart of milk; One egg; One-half tea-spoonful of cinnamon; One-half tea-spoonful of ginger

From The Pattern cook-book, 1890

Serves 7

Presented as published in 1890. 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

364Calories

9 gProtein

58 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories364 kcal

Protein9 g

Carbohydrates58 g

Fiber5.4 g

Sugars51 g

Total Fat12 g

Saturated Fat3.5 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat5.2 g

Omega-30 g

Cholesterol43 mg

Sodium256 mg

Potassium1151 mg

Calcium326 mg

Iron3.6 mg

Magnesium204 mg

Phosphorus293 mg

Zinc1.6 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D1.5 mcg

Vitamin C0.4 mg

Vitamin A56 mcg

Vitamin E0.2 mg

Vitamin K1.3 mcg

Vitamin B60.5 mg

Vitamin B120.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate19 mcg

Choline67 mg

Caffeine0 mg

Water142 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 185. The excerpt below is the record exactly as published.

BAKED INDIAN PUDDING One cupful of Indian meal. One cupful of molasses. One-half cupful of raisins. One-half tea-spoonful of salt. One quart of milk. One egg. One-half tea-spoonful of cinnamon. One-half tea-spoonful of ginger

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