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Indian Pudding
From The bride's cook book, 1915
Serves 6
This makes a good and nourishing dessert. Serves six.
Presented as published in 1915. 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
175Calories
6 gProtein
26 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein5.8 g
Carbohydrates26 g
Fiber0.3 g
Sugars22 g
Total Fat5.3 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium263 mg
Potassium521 mg
Calcium238 mg
Iron0.9 mg
Magnesium66 mg
Phosphorus176 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate2 mcg
Choline32 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 36. The excerpt below is the record exactly as published.
INDIAN PUDDING Contributed by Albers Bros. Milling Company. 1 Cup Cold Corn Meal Mush V/z Cups Milk 2-3 Cup Brown Sugar 2 Tablespoons Molasses •/i Teaspoon Salt ■/4 Teaspoon Cinnamon •/4 Teaspoon Nutmeg 2 Tablespoons Cornstarch dissolved in a little cold milk Cook first seven ingredients in a double boiler. When boiling point is reached stir in cornstarch dissolved in the cold milk. Boil 5 minutes and keep hot till ready to serve. Sprinkle with cocoanut and serve with top milk. INDIAN PUDDING 4 Cups Milk (whole or skim) •4 Cup Corn Meal % Teaspoon Salt 1 Teaspoon Ginger 1-3 Cup Molasses
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