Americandessert
Indian Pudding
From Simple cooking of wholesome food for the farm home, 1913
Ginger may be omitted if desired.
Presented as published in 1913. 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
1534Calories
51 gProtein
198 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories1534 kcal
Protein51 g
Carbohydrates198 g
Fiber16 g
Sugars183 g
Total Fat64 g
Saturated Fat25 g
Monounsaturated Fat13 g
Polyunsaturated Fat19 g
Omega-30.1 g
Cholesterol146 mg
Sodium2876 mg
Potassium4745 mg
Calcium1993 mg
Iron11 mg
Magnesium782 mg
Phosphorus1668 mg
Zinc8.2 mg
Copper1.6 mg
Manganese4 mg
Vitamin D12 mcg
Vitamin C0.5 mg
Vitamin A390 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B62.1 mg
Vitamin B126.6 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)4.7 mg
Folate52 mcg
Choline287 mg
Caffeine0 mg
Water1116 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 15. The excerpt below is the record exactly as published.
Indian Pudding. — Five cups scalded milk, one-half cup Indian meal, one-half cup molasses, one teaspoon salt, one teaspoon ginger
Cook this with the app: pantry check, scaling, and the assistant.