Americandessert
Indian Pudding
From New Delineator recipes., 1929
Serve hot with hard sauce or any desired sauce.
Presented as published in 1929. 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
1363Calories
41 gProtein
230 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1363 kcal
Protein41 g
Carbohydrates230 g
Fiber4.3 g
Sugars217 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol303 mg
Sodium1686 mg
Potassium2392 mg
Calcium1378 mg
Iron3.4 mg
Magnesium167 mg
Phosphorus1182 mg
Zinc5.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D10 mcg
Vitamin C2.2 mg
Vitamin A392 mcg
Vitamin E1.1 mg
Vitamin K3.5 mcg
Vitamin B60.9 mg
Vitamin B125.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)1.9 mg
Folate30 mcg
Choline334 mg
Caffeine0 mg
Water914 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 70. The excerpt below is the record exactly as published.
^ teaspoon cinnamon or nut- I quart milk meg Wash the rice thoroughly, add the other ingredients and pour into a greased baking-dish. Bake for three hours in a slow oven, stirring several times during the first hour. The mixture should not boil. Serve either hot or cold. This is the old-fashioned creamy pudding which has such a delicious flavor because of the long slow cooking. One-half cup of raisins may be added, if desired. INDIAN PUDDING I quart milk Yi cup brown sugar Yz cup corn-meal ^ teaspoon salt Y2 cup raisins Y^ teaspoon ginger Y2. teaspoon cinnamon i egg
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Cook this with the app: pantry check, scaling, and the assistant.