Americandessert
Indian Pudding
From True food values and their low costs, 1916
Presented as published in 1916. 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
1899Calories
47 gProtein
325 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1899 kcal
Protein47 g
Carbohydrates325 g
Fiber10 g
Sugars273 g
Total Fat50 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol168 mg
Sodium822 mg
Potassium4241 mg
Calcium1709 mg
Iron13 mg
Magnesium654 mg
Phosphorus1334 mg
Zinc6.7 mg
Copper1.4 mg
Manganese3.8 mg
Vitamin D9.8 mcg
Vitamin C0.2 mg
Vitamin A375 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B61.9 mg
Vitamin B125.4 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)8.3 mg
Folate131 mcg
Choline303 mg
Caffeine0 mg
Water932 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 53. The excerpt below is the record exactly as published.
Indian Pudding Into a quart of milk in a double boiler stir four large tablespoons of Indian meal mixed in a little 200 TRUE FOOD VALUES water, half cup of molasses, half cup of sugar,! and a little salt. After cooking a while, stir inj two beaten eggs. When cool, stir in a cup of j cold mil
Cook this with the app: pantry check, scaling, and the assistant.