Americandessert
Boiled Indian Pudding
From The Pocumtuc housewife, 1897
Presented as published in 1897. 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
1352Calories
54 gProtein
112 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories1352 kcal
Protein54 g
Carbohydrates112 g
Fiber33 g
Sugars80 g
Total Fat82 g
Saturated Fat23 g
Monounsaturated Fat16 g
Polyunsaturated Fat36 g
Omega-30.1 g
Cholesterol117 mg
Sodium2756 mg
Potassium3076 mg
Calcium1593 mg
Iron8.9 mg
Magnesium690 mg
Phosphorus1770 mg
Zinc9.5 mg
Copper1.7 mg
Manganese3.6 mg
Vitamin D9.4 mcg
Vitamin C1.1 mg
Vitamin A312 mcg
Vitamin E0.9 mg
Vitamin K5.2 mcg
Vitamin B61.5 mg
Vitamin B125.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.2 mg
Folate105 mcg
Choline276 mg
Caffeine0 mg
Water882 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 9. The excerpt below is the record exactly as published.
Boiled Indian Pudding. Sifted Indian meal and warm milk (not scalding or pudding will break to pieces) should be stirred together stiff. A little salt, and two or three great spoonfuls of molasses; a spoonful of ginger. Boil it in a tight covered pan, or a very thick cloth. Leave plenty of room for Indian iwells very much. Some peo- ple chop sweet suet fine and warm in the milk; others warm thin sUces of sweet apple to be stirred into the pudding. Water will answer instead of milk. Boil four or five hours. A Tasty Pudding. One quart milk
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Cook this with the app: pantry check, scaling, and the assistant.