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Boiled Indian Pudding
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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
615Calories
6 gProtein
12 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein5.6 g
Carbohydrates12 g
Fiber2.1 g
Sugars4.1 g
Total Fat61 g
Saturated Fat32 g
Monounsaturated Fat20 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol133 mg
Sodium629 mg
Potassium225 mg
Calcium44 mg
Iron1.4 mg
Magnesium43 mg
Phosphorus107 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0.4 mg
Vitamin A40 mcg
Vitamin E1.2 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate21 mcg
Choline82 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 85. The excerpt below is the record exactly as published.
Boiled Indian Pudding. Boil a quart of new milk, and stir in Indian meal to make a stiiF batter } add a teaspoonful of salt, a teacup of chopped suet^ a tablespoonful of sugar or molasses, and two eggs beaten ligbt ; beat all well together, add a coffeecup of seeded raisins if liked, stir through them a tablespoonful of flour
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