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Indian Fruit Pudding
From Cooking for profit, 1886
Serves 5
The above makes a quart of pudding.
Presented as published in 1886. 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
681Calories
8 gProtein
57 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein7.9 g
Carbohydrates57 g
Fiber4.7 g
Sugars25 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol107 mg
Sodium49 mg
Potassium490 mg
Calcium54 mg
Iron2.4 mg
Magnesium57 mg
Phosphorus168 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C42 mg
Vitamin A35 mcg
Vitamin E1.3 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate22 mcg
Choline66 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 57. The excerpt below is the record exactly as published.
Indian Fruit Pudding. 3 cups milk or water — IJ pints. 1 cup yellow corn-meal — 6 ounces. 1 teacup minced suet — 3 ounces. ■J teacup black molasses — 3 ounces. 2 eggs. Little salt. 1 cup seedless raisins — 4 ounces. Same of currants. ■J teaspoon ginger, cinnamon, or grated lemon rind
Cook this with the app: pantry check, scaling, and the assistant.