Americandessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Indian and Apple Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 11
Make half the rule if the family is small.
Presented as published in 1880. 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
292Calories
8 gProtein
44 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein8 g
Carbohydrates44 g
Fiber4.1 g
Sugars39 g
Total Fat13 g
Saturated Fat3.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol30 mg
Sodium506 mg
Potassium869 mg
Calcium313 mg
Iron2.1 mg
Magnesium140 mg
Phosphorus268 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.7 mcg
Vitamin C3.3 mg
Vitamin A58 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate9.6 mcg
Choline47 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 130. The excerpt below is the record exactly as published.
Indian and Apple Pudding. One cupful of Indian meal, one cupful of molasses, two quarts of milk, two teaspoonfuls of salt, three table-spoonfuls of butter, or one of finely-chopped suet; one quart of pared and quartered apples (sweet are best, but sour will do), half a teaspoonful of ginger, half a teaspoonful of grated nutmeg
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