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Baked Indian Pudding No. 2
From The Institute cook book, 1913
Serves 2
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
606Calories
20 gProtein
90 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein20 g
Carbohydrates90 g
Fiber0 g
Sugars91 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol73 mg
Sodium845 mg
Potassium2123 mg
Calcium919 mg
Iron3.9 mg
Magnesium273 mg
Phosphorus641 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A195 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B123.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline119 mg
Caffeine0 mg
Water555 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 85. The excerpt below is the record exactly as published.
BAKED INDIAN PUDDING No. 2 5 cups milk Vi cup molasses 1/2 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.