Americandessert
Indian Pudding
From Foods that will win the war, 1918
This makes a good and nourishing dessert. Serves six.
Presented as published in 1918. 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
6565Calories
73 gProtein
1494 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories6565 kcal
Protein73 g
Carbohydrates1494 g
Fiber23 g
Sugars1046 g
Total Fat43 g
Saturated Fat20 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat6.5 g
Omega-30.1 g
Cholesterol117 mg
Sodium3235 mg
Potassium21637 mg
Calcium3934 mg
Iron88 mg
Magnesium3508 mg
Phosphorus1968 mg
Zinc12 mg
Copper6.9 mg
Manganese21 mg
Vitamin D9.4 mcg
Vitamin C0.1 mg
Vitamin A312 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B611 mg
Vitamin B125.3 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)3.6 mg
Niacin (B3)42 mg
Folate1207 mcg
Choline400 mg
Caffeine0 mg
Water1216 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 7. The excerpt below is the record exactly as published.
INDIAN PUDDING 4 cups milk 1 teaspoon salt 4 cup cornmeal 1 teaspoon ginger 4 cup molasses
Cook this with the app: pantry check, scaling, and the assistant.