Indian Corn and Tapioca Pudding

Name: Indian Corn and Tapioca Pudding
Ingredients: One quart sweet milk; 4 tablespoonfuls yellow corn meal; 1 cup molasses; 2 tablespoonfuls tapioca; 1 egg; a little salt

From 365 desserts, 1900

Presented as published in 1900. 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

1245Calories

9 gProtein

296 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories1245 kcal

Protein9.1 g

Carbohydrates296 g

Fiber1.7 g

Sugars249 g

Total Fat5.8 g

Saturated Fat1.7 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol186 mg

Sodium196 mg

Potassium4963 mg

Calcium712 mg

Iron17 mg

Magnesium820 mg

Phosphorus242 mg

Zinc1.9 mg

Copper1.7 mg

Manganese5.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A84 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B62.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.5 mg

Folate36 mcg

Choline195 mg

Caffeine0 mg

Water117 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 43. The excerpt below is the record exactly as published.

Indian Corn and Tapioca Pudding. One quart sweet milk, 4 tablespoonfuls yellow corn meal, 1 cup molasses, 2 table- spoonfuls tapioca, 1 egg, a little salt

Cook this with the app: pantry check, scaling, and the assistant.