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Indian Meal Pudding, Boiled
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
The best sauce for this pudding is scraped maple sugar and cream.
Presented as published in 1902. 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
314Calories
11 gProtein
28 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories314 kcal
Protein11 g
Carbohydrates28 g
Fiber11 g
Sugars0.8 g
Total Fat19 g
Saturated Fat2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol62 mg
Sodium36 mg
Potassium379 mg
Calcium116 mg
Iron3.6 mg
Magnesium164 mg
Phosphorus312 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A27 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate78 mcg
Choline83 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 162. The excerpt below is the record exactly as published.
dian Meal Paddinflr, Boiled Take two cupa of Indian meal, one cup of wheat flour, two eggs, salt, and sour or buttermilk to make a batter
Cook this with the app: pantry check, scaling, and the assistant.