Americandessert
Indian Pudding
From Use and preparation of food, 1919
In communities where corn meal is not liked this lesson should be combined with the last.
Presented as published in 1919. 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
1853Calories
33 gProtein
379 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1853 kcal
Protein33 g
Carbohydrates379 g
Fiber5.5 g
Sugars286 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol88 mg
Sodium3321 mg
Potassium6119 mg
Calcium1734 mg
Iron35 mg
Magnesium928 mg
Phosphorus948 mg
Zinc4.7 mg
Copper1.7 mg
Manganese5.3 mg
Vitamin D7 mcg
Vitamin C0.1 mg
Vitamin A234 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B62.9 mg
Vitamin B123.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)11 mg
Folate215 mcg
Choline187 mg
Caffeine0 mg
Water919 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 88. The excerpt below is the record exactly as published.
INDIAN PUDDING. Corn meal, J cup. Cinnamon, 1 teaspoon ; or ginger, 1 Boiling water, 1 cup. teaspoon. Sirup or molasses, i cup. Salt, 1 teaspoon. Milk, 3 cups
Cook this with the app: pantry check, scaling, and the assistant.