Americandessert
Indian Pudding
From Delicate dishes, 1896
Presented as published in 1896. 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
2446Calories
59 gProtein
447 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories2446 kcal
Protein59 g
Carbohydrates447 g
Fiber6.3 g
Sugars327 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol175 mg
Sodium7824 mg
Potassium7279 mg
Calcium2486 mg
Iron17 mg
Magnesium1030 mg
Phosphorus1739 mg
Zinc8.2 mg
Copper1.8 mg
Manganese5.4 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A485 mcg
Vitamin E0.9 mg
Vitamin K0.1 mcg
Vitamin B63.4 mg
Vitamin B127.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)6.3 mg
Folate48 mcg
Choline318 mg
Caffeine0 mg
Water1378 g
As published
This recipe was extracted from Delicate dishes (1896), page 37. The excerpt below is the record exactly as published.
INDIAN PUDDING. Wet I cup of corn meal with part of 3 pints of milk and put the rest on to boil. When boiling, add the meal and stir until it thickens. Remove, put in i cup of New Orleans molasses and a tablespoonful of cinnamon with i tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.