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Boiled Indian Pudding

Name: Boiled Indian Pudding
Yield: 12 servings
Cuisine: American
Ingredients: One pint of molasses; One pint of milk; One pound of suet; Four eggs; One tea-spoonful of cinnamon; One-half tea-spoonful of nutmeg; One tea-spoonful of salt; Indian meal.

From The Pattern cook-book, 1890

Serves 12

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

586Calories

6 gProtein

46 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories586 kcal

Protein5.8 g

Carbohydrates46 g

Fiber2.9 g

Sugars43 g

Total Fat43 g

Saturated Fat21 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol93 mg

Sodium260 mg

Potassium979 mg

Calcium201 mg

Iron3.6 mg

Magnesium180 mg

Phosphorus161 mg

Zinc1.1 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0.7 mcg

Vitamin C0.1 mg

Vitamin A40 mcg

Vitamin E0.8 mg

Vitamin K1.9 mcg

Vitamin B60.5 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate17 mcg

Choline74 mg

Caffeine0 mg

Water63 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 199. The excerpt below is the record exactly as published.

BOILED INDIAN PUDDING. One pint of molasses. One pint of milk. 458 THE PATTERN COOK-BOOK. One pound of suet. Four eggs. One "tea-spoonful of cinnamon. One-half tea-spoonful of nutmeg. One tea-spoonful of salt. Indian meal.

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