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Indian Pudding
From The new practical housekeeping, 1890
Serves 8
Serve with cream or Plain Sauce.
Presented as published in 1890. 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
198Calories
1 gProtein
51 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein1.3 g
Carbohydrates51 g
Fiber1.3 g
Sugars42 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium223 mg
Calcium38 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.3 mcg
Choline3.9 mg
Caffeine0 mg
Water5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 481. The excerpt below is the record exactly as published.
Indian Pudding. — Scald quart sweet inilk and stir into it five rounded tablespoons com meal, cup brown sugar or five tablespoons molasses, teaspoon ginger, and a little salt ; bake in moderate oven and in half an hour stir in cup cold rich milk; bake two hours. Much improved by adding cup raisins
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