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Indian Pudding
From The New century cook book, 1899
Serves 6
Very nice recipe.
Presented as published in 1899. 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
329Calories
6 gProtein
57 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein6.1 g
Carbohydrates57 g
Fiber0.4 g
Sugars49 g
Total Fat9.1 g
Saturated Fat5.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium280 mg
Potassium1069 mg
Calcium316 mg
Iron3.1 mg
Magnesium157 mg
Phosphorus193 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate22 mcg
Choline38 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 133. The excerpt below is the record exactly as published.
Indian Pudding (Very nice). Seven heaping tablespoons cornmeal, pour on this one quart : ling milk; one cup New Orleans molasses, two tablespoonfuls 256 New Century Cook Book. melted butter, two teaspoonfuls ginger, one-half teaspoonful salt; add just before setting into the oven one cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.