Americandessertvegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Indian Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 7
Presented as published in 1914. 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
427Calories
13 gProtein
43 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein13 g
Carbohydrates43 g
Fiber14 g
Sugars29 g
Total Fat25 g
Saturated Fat3.8 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol13 mg
Sodium226 mg
Potassium749 mg
Calcium284 mg
Iron3.5 mg
Magnesium243 mg
Phosphorus439 mg
Zinc2.7 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D1 mcg
Vitamin C0.3 mg
Vitamin A33 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate45 mcg
Choline61 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 88. The excerpt below is the record exactly as published.
INDIAN PUDDING. 3 C. milk (scalded) % t. salt 3-3 C. Indian meal % t. ginger 14 C. molasses y8 C. sugar 1 egg
Cook this with the app: pantry check, scaling, and the assistant.