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Indian Pudding
From Lessons in cooking through preparation of meals, 1912
Serves 9
Presented as published in 1912. 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
390Calories
3 gProtein
70 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein3.1 g
Carbohydrates70 g
Fiber4.7 g
Sugars14 g
Total Fat13 g
Saturated Fat7.2 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol30 mg
Sodium164 mg
Potassium812 mg
Calcium61 mg
Iron3 mg
Magnesium67 mg
Phosphorus74 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C3.4 mg
Vitamin A8.9 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate21 mcg
Choline20 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 47. The excerpt below is the record exactly as published.
Indian Pudding Into 2 c hot milk stir ^ c cornmeal ; then add ^ c suet, chopped fine, ^ c molasses, 3^ c seeded raisins, i egg, J^ t salt, 34 t each of ginger and cinnamon. Turn into a buttered baking dish and pour i c cold milk and J^ cup cold water
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