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Indian Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Recipe by Mrs. L. A. Babcock.
Presented as published in 1907. 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
354Calories
8 gProtein
20 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein8.4 g
Carbohydrates20 g
Fiber1.6 g
Sugars12 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol95 mg
Sodium1705 mg
Potassium298 mg
Calcium227 mg
Iron0.6 mg
Magnesium32 mg
Phosphorus216 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline80 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 73. The excerpt below is the record exactly as published.
INDIAN PUDDING. Mrs. L. A. Babcock. To one quart of milk, when hot, add four table- spoons corn meal thick enough to make porridge. When cool, add half cup chopped suet, two eggs, with sugar to taste, salt, cinnamon and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.