Americandessert
Indian Pudding
From Food study, 1917
Use one tablespoon of Indian meal to one cup of milk and other ingredients in proportion.
Presented as published in 1917. 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
989Calories
20 gProtein
155 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories989 kcal
Protein20 g
Carbohydrates155 g
Fiber18 g
Sugars137 g
Total Fat36 g
Saturated Fat7 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol29 mg
Sodium2508 mg
Potassium3344 mg
Calcium813 mg
Iron12 mg
Magnesium696 mg
Phosphorus732 mg
Zinc4.4 mg
Copper1.6 mg
Manganese4.2 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B61.6 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate59 mcg
Choline119 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 35. The excerpt below is the record exactly as published.
INDIAN PUDDINGS COST OF BREAKFAST FOODS A. PREPARE RICE PUDDING. £ c, steamed rice 1 tbsp. sugar \ c. milk \ tsp. salt \ egg 2 tbsp. raisins Scald the milk before using it. Beat the egg with salt, add sugar, and pour the scalded milk over the mixture. Put into a buttered baking dish with rice and raisins. The raisins may be omitted and a little grated rind of a lemon used ; or cinnamon, ginger, or nutmeg. Molasses or maple syrup may be substituted for the sugar. Or : PREPARE INDIAN PUDDING. Use one tablespoon of Indian meal to one cup of milk and other ingredients in proportion. 5 c. scalded milk \ c. molasses J c. Indian meal 1 tsp. salt 1 tsp. ginger
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.