Americandessertvegetarianpescatariansoy-freefish-freeshellfish-free
Baked Indian Pudding
From The economical cook book, 1905
Serves 5
Presented as published in 1905. 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
314Calories
12 gProtein
33 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories314 kcal
Protein12 g
Carbohydrates33 g
Fiber6.9 g
Sugars25 g
Total Fat16 g
Saturated Fat3.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol123 mg
Sodium87 mg
Potassium389 mg
Calcium204 mg
Iron2 mg
Magnesium110 mg
Phosphorus314 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.5 mcg
Vitamin C0.2 mg
Vitamin A79 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate38 mcg
Choline125 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 85. The excerpt below is the record exactly as published.
Baked Indian Pudding. Boil a pint of milk, and pour it gradually on a large teaeup of Indian meal, stirring all the time ; oool it, and add three eggs beaten light, a tablespoonful of flour, half a cup of sugar, half a teaspoonful of ginger, one of cinnamon, a little salt, and a pint more milk, cold
Cook this with the app: pantry check, scaling, and the assistant.