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Indian Pudding
From Recipes for the million, 1891
Serves 4
Stew hard fruits with sugar before adding.
Presented as published in 1891. 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
404Calories
4 gProtein
49 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories404 kcal
Protein4.2 g
Carbohydrates49 g
Fiber0.6 g
Sugars13 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.1 g
Cholesterol60 mg
Sodium14 mg
Potassium106 mg
Calcium48 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate98 mcg
Choline2.5 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 107. The excerpt below is the record exactly as published.
INDIAN PUDDING. — Wash and dry six or eight ounces of rice, put it into a deep dish and moisten it with milk ; set it in a gentle oven ; add milk at intervals, in small quantities, until the grain is swollen to its full size, and is tender, but dry ; then mix with it two dessert-spoonfuls of 97 caster sugar and a cupful of cream
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