Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Indian Pudding (Baked)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 11
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
312Calories
11 gProtein
48 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein11 g
Carbohydrates48 g
Fiber1.1 g
Sugars32 g
Total Fat17 g
Saturated Fat4.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol147 mg
Sodium120 mg
Potassium788 mg
Calcium301 mg
Iron2.9 mg
Magnesium105 mg
Phosphorus266 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C4.8 mg
Vitamin A100 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate57 mcg
Choline118 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 67. The excerpt below is the record exactly as published.
INDIAN PUDDING. BAKED. 2 quarts of milk, ^ pint of molasses, 6 eggs, 4 ozs. butter, 8 ozs. white cornmeal, salt, 3^ teaspoon cinnamon, ^ teaspoon ginger, the grated rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.