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Indian Pudding
From Consult me, 1902
Serves 5
A hearty dessert.
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
294Calories
11 gProtein
29 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein11 g
Carbohydrates29 g
Fiber7.1 g
Sugars22 g
Total Fat21 g
Saturated Fat4.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat7.1 g
Omega-30 g
Cholesterol37 mg
Sodium94 mg
Potassium504 mg
Calcium316 mg
Iron2.1 mg
Magnesium120 mg
Phosphorus354 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.9 mcg
Vitamin C0.2 mg
Vitamin A63 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate21 mcg
Choline54 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 267. The excerpt below is the record exactly as published.
INDIAN PUDDING.— Indian meal, a cupful, a little salt, butter, 1 oz. ; treacle, 3 ozs. ; 2 teaspoonfuls of ginger or cinnamon. Put into a quart of boil- ing milk. Mix a cup of cold water with it
Cook this with the app: pantry check, scaling, and the assistant.