Indian Pudding a la Mode

Name: Indian Pudding a la Mode
Ingredients: 2 cups vrater; 6 talDle spoons nonfat dry milk; 1/4 cup yellow commeal; 1/3 cup v/ater; 1/4 cup molasses; 3 ta'blcspoons sugar; 1/4 teaspoon salt; 1/2 teaspoon ginger

From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956

Presented as published in 1956. 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

856Calories

37 gProtein

173 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories856 kcal

Protein37 g

Carbohydrates173 g

Fiber3.4 g

Sugars148 g

Total Fat3 g

Saturated Fat0.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol18 mg

Sodium1121 mg

Potassium2973 mg

Calcium1341 mg

Iron5.3 mg

Magnesium346 mg

Phosphorus992 mg

Zinc5.1 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C6.3 mg

Vitamin A5.5 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B61.1 mg

Vitamin B123.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)2.5 mg

Folate58 mcg

Choline166 mg

Caffeine0 mg

Water576 g

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

Indian Pudding a la Mode loT Dessert: Mix 2 cups vrater mth 6 talDle spoons nonfat dry milk; scald in top part of double "boil- er. Mix 1/4 cup yellow commeal with 1/3 cup v/ater; add to scalded mixture, constantly stirring. Cook 20 min. Add 1/4 cup molasses, 3 ta"blcspoons sugar, 1/4 teaspoon salt, end 1/2 teaspoon ginger

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