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Boiled Indian Pudding
From The national course in home economics, 1917
Serves 8
Presented as published in 1917. 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
804Calories
9 gProtein
90 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories804 kcal
Protein8.5 g
Carbohydrates90 g
Fiber1.4 g
Sugars50 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol84 mg
Sodium70 mg
Potassium1095 mg
Calcium214 mg
Iron5.7 mg
Magnesium175 mg
Phosphorus165 mg
Zinc1 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.9 mg
Vitamin K1.6 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate107 mcg
Choline61 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 195. The excerpt below is the record exactly as published.
BOILED INDIAN PUDDING. Boil one pint of milk and scald two cupfuls of corn-meal. When cool add one cupful of flour, one and one-half cupfuls of chopped suet, one and one-half cupfuls of molasses, salt. Add two eggs
Cook this with the app: pantry check, scaling, and the assistant.