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Boiled Indian Pudding

Name: Boiled Indian Pudding
Yield: 4 servings
Ingredients: 1 quart milk; 2 tablespoons chopped suet; 2 cups Indian meal; 1/2 teaspoon salt; 5 tablespoons molasses; 1 cup seeded raisins; 1 tablespoon flour

From The Institute cook book, 1913

Serves 4

The raisins may be omitted if desired.

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

752Calories

20 gProtein

87 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories752 kcal

Protein20 g

Carbohydrates87 g

Fiber20 g

Sugars32 g

Total Fat40 g

Saturated Fat11 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol34 mg

Sodium426 mg

Potassium1625 mg

Calcium520 mg

Iron6 mg

Magnesium342 mg

Phosphorus678 mg

Zinc3.8 mg

Copper1 mg

Manganese2 mg

Vitamin D2.3 mcg

Vitamin C2.9 mg

Vitamin A78 mcg

Vitamin E0.4 mg

Vitamin K2.8 mcg

Vitamin B60.7 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3 mg

Folate57 mcg

Choline94 mg

Caffeine0 mg

Water233 g

Estimated from matched ingredients across 4 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.

BOILED INDIAN PUDDING 1 quart milk 2 tablespoons chopped suet 2 cups Indian meal 1/2 teaspoon salt 5 tablespoons molasses 1 cup seeded raisins 1 tablespoon flour

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