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Boiled Indian Pudding
From The Rural cook book, 1907
Serves 2
A cupful of chopped, floured raisins, dates, or cooked dried apricots may be added.
Presented as published in 1907. 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
488Calories
13 gProtein
75 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein13 g
Carbohydrates75 g
Fiber3.4 g
Sugars14 g
Total Fat15 g
Saturated Fat7.1 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol113 mg
Sodium671 mg
Potassium333 mg
Calcium174 mg
Iron1.4 mg
Magnesium43 mg
Phosphorus252 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate35 mcg
Choline102 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 46. The excerpt below is the record exactly as published.
Boiled Indian Pudding. — One cnpful of milk, one cupful of com meal, one egg. one tablespoonful of sugar, one tablespoonful of beef suet minced fine and strings removed, one-half teaspoonful each of salt and ground cinnamon, one-third saltspoonful of soda in the milk. (Sour milk may. be used, in which case take one-half teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.