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Indian Fruit Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
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
310Calories
9 gProtein
44 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein8.7 g
Carbohydrates44 g
Fiber4.1 g
Sugars40 g
Total Fat12 g
Saturated Fat4 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol22 mg
Sodium381 mg
Potassium1001 mg
Calcium348 mg
Iron2.8 mg
Magnesium181 mg
Phosphorus294 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C0.1 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate13 mcg
Choline50 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 75. The excerpt below is the record exactly as published.
Indian Fruit Pudding Put 1 heaping cup Indian meal in a mixing bowl, stir in 1 cup molasses and 1 level teasp salt. Scald 3 pts milk and pour it boiling hot over the meal, stirring it to a smooth batter. Butter a deep pudding dish, cover the bottom with stoned chopped primes
Cook this with the app: pantry check, scaling, and the assistant.