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Indian Pudding Baked
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 12
Baking time may vary with oven heat.
Presented as published in 1882. 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
727Calories
17 gProtein
63 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein17 g
Carbohydrates63 g
Fiber17 g
Sugars46 g
Total Fat48 g
Saturated Fat14 g
Monounsaturated Fat12 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol116 mg
Sodium106 mg
Potassium1454 mg
Calcium383 mg
Iron6.5 mg
Magnesium382 mg
Phosphorus537 mg
Zinc3.5 mg
Copper1 mg
Manganese2.4 mg
Vitamin D1.3 mcg
Vitamin C0.4 mg
Vitamin A66 mcg
Vitamin E0.8 mg
Vitamin K3.4 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate64 mcg
Choline144 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 73. The excerpt below is the record exactly as published.
INDIAN PUDDING BAKED. Milk I quart. Molasses i pint. Eggs 6. Suet chopped one-half pound. Indian meal 6 cups. Cinnamon i tea-spoonful. A few apples
Cook this with the app: pantry check, scaling, and the assistant.