Indian Pudding

Name: Indian Pudding
Ingredients: Add to one quart boiling milk; two well beaten eggs; three tablespoons Indian meal; one tablespoon flour; a little salt

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

292Calories

18 gProtein

13 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories292 kcal

Protein18 g

Carbohydrates13 g

Fiber6.1 g

Sugars0.7 g

Total Fat19 g

Saturated Fat4 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat8.4 g

Omega-30 g

Cholesterol372 mg

Sodium149 mg

Potassium332 mg

Calcium115 mg

Iron3.5 mg

Magnesium102 mg

Phosphorus351 mg

Zinc2.3 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D2 mcg

Vitamin C0.1 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K1.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.3 mg

Folate79 mcg

Choline312 mg

Caffeine0 mg

Water79 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 16. The excerpt below is the record exactly as published.

INDIAN PUDDING. Add to one quart boiling milk two well beaten eggs ; three tablespoons Indian meal, one tablespoon flour, a little salt

Cook this with the app: pantry check, scaling, and the assistant.