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Indian Pudding, Cheap
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. 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
544Calories
19 gProtein
51 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein19 g
Carbohydrates51 g
Fiber0 g
Sugars52 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol160 mg
Sodium222 mg
Potassium768 mg
Calcium614 mg
Iron0.5 mg
Magnesium61 mg
Phosphorus544 mg
Zinc2.4 mg
Copper0 mg
Manganese0 mg
Vitamin D5.2 mcg
Vitamin C0 mg
Vitamin A196 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline161 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 745. The excerpt below is the record exactly as published.
Indian Pudding, Cheap.— Take half a pint of meal (let it be yellow — it is the richest), and a quart of new milk, into which put, wiien- boiling, a little salt, nutmeg, and ginger. Stir it into tlie milk gradually, moving the latter briskly all the time. Wh.n smooth, and the heat gone oft", beat up an egg with two ounces of pounded sugar, and add it, with two ounces of finely-shred suet
Cook this with the app: pantry check, scaling, and the assistant.