vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Indian Pudding - Richest
From Cooking for profit, 1886
Serves 24
This recipe serves about 30 people.
Presented as published in 1886. 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
72Calories
3 gProtein
10 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein2.9 g
Carbohydrates10 g
Fiber0.4 g
Sugars4.8 g
Total Fat4.1 g
Saturated Fat1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol41 mg
Sodium29 mg
Potassium140 mg
Calcium63 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus66 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C2.2 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.3 mcg
Choline33 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 265. The excerpt below is the record exactly as published.
Baked Indian Pudding— Richest. 4 cups milk — a quart. I heaped cup corn meal — 6 ounces. Butter size of an egg — 2 ounces. I large cooking spoon molasses — 3 ounces. 4 eggs (8 yolks are better.) I small lemon
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