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Hasty Indian Pudding

Name: Hasty Indian Pudding
Yield: 3 servings
Cuisine: American
Ingredients: 1 Cup Cold Corn Meal Mush; V/z Cups Milk; 2-3 Cup Brown Sugar; 2 Tablespoons Molasses; •/i Teaspoon Salt; •/4 Teaspoon Cinnamon; •/4 Teaspoon Nutmeg; 2 Tablespoons Cornstarch

From The bride's cook book, 1915

Serves 3

Presented as published in 1915. 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

324Calories

4 gProtein

70 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories324 kcal

Protein4.1 g

Carbohydrates70 g

Fiber0.2 g

Sugars64 g

Total Fat4 g

Saturated Fat2.3 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol15 mg

Sodium455 mg

Potassium452 mg

Calcium222 mg

Iron1.1 mg

Magnesium53 mg

Phosphorus131 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate0.7 mcg

Choline25 mg

Caffeine0 mg

Water112 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 36. The excerpt below is the record exactly as published.

HASTY INDIAN PUDDING Contributed by Albers Bros. Milling Company. 1 Cup Cold Corn Meal Mush V/z Cups Milk 2-3 Cup Brown Sugar 2 Tablespoons Molasses •/i Teaspoon Salt ■/4 Teaspoon Cinnamon •/4 Teaspoon Nutmeg 2 Tablespoons Cornstarch

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