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Indian Pudding
From Scientific cooking with scientific methods, 1911
Serves 5
Presented as published in 1911. 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
257Calories
2 gProtein
53 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories257 kcal
Protein2.2 g
Carbohydrates53 g
Fiber3.3 g
Sugars50 g
Total Fat5.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat3.5 g
Cholesterol0 mg
Sodium495 mg
Potassium1067 mg
Calcium167 mg
Iron3.8 mg
Magnesium208 mg
Phosphorus98 mg
Zinc0.7 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate10 mcg
Choline18 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 103. The excerpt below is the record exactly as published.
Indian Pudding. 5 cups hot milk. % f^^p Orleans or Porto 1/2 cup Indian meal. Rico molasses. 1 teaspoon salt. - 1 teaspoon ginger
Cook this with the app: pantry check, scaling, and the assistant.