Americandessert
Indian Pudding
From A textbook of domestic science for high schools, 1913
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
1122Calories
22 gProtein
159 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories1122 kcal
Protein22 g
Carbohydrates159 g
Fiber33 g
Sugars126 g
Total Fat51 g
Saturated Fat4.4 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat35 g
Cholesterol0 mg
Sodium2431 mg
Potassium3400 mg
Calcium647 mg
Iron15 mg
Magnesium872 mg
Phosphorus822 mg
Zinc5.7 mg
Copper2.3 mg
Manganese5.5 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K5.2 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.2 mg
Folate105 mcg
Choline117 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 71. The excerpt below is the record exactly as published.
Indian Pudding 5 c. scalded milk £ c. molasses s c. Indian meal 1 ts. salt \ ts. ginger, if liked
Cook this with the app: pantry check, scaling, and the assistant.