Americandessert
Indian Pudding
From Royal baker and pastry cook, 1913
If baked too rapidly it will not 'whey', which is the distinction of the genuine old-fashioned Indian pudding.
Presented as published in 1913. 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
2078Calories
13 gProtein
250 gCarbs
114 gFat
Full nutrition (33 nutrients)
Calories2078 kcal
Protein13 g
Carbohydrates250 g
Fiber6.3 g
Sugars126 g
Total Fat114 g
Saturated Fat62 g
Monounsaturated Fat38 g
Polyunsaturated Fat5.1 g
Cholesterol80 mg
Sodium2415 mg
Potassium2693 mg
Calcium349 mg
Iron9.8 mg
Magnesium456 mg
Phosphorus227 mg
Zinc1.8 mg
Copper1 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A17 mcg
Vitamin E2 mg
Vitamin K4.3 mcg
Vitamin B61.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate49 mcg
Choline44 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 46. The excerpt below is the record exactly as published.
Indian Pudding. — 1 quart scalded milk, A cup com meal, 1 teaspoon salt, y2 cup chopped suet, 1 tablespoon ginger (ginger may be omitted if not liked), A cup molasses
Cook this with the app: pantry check, scaling, and the assistant.