Americandessert

Indian Pudding

Name: Indian Pudding
Cuisine: American
Ingredients: 4 cups milk (whole or skim); 4 tsp. salt; 1 tsp. ginger; 4 cup corn meal; 1-3 cup molasses

From Carolina cookery from Quaker kitchens, 1924

This makes a good and nourishing dessert. Serves six. —Gov’t. Bulletin.

Presented as published in 1924. 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

1485Calories

43 gProtein

252 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1485 kcal

Protein43 g

Carbohydrates252 g

Fiber6.2 g

Sugars131 g

Total Fat34 g

Saturated Fat19 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol117 mg

Sodium9755 mg

Potassium3294 mg

Calcium1434 mg

Iron7 mg

Magnesium432 mg

Phosphorus1175 mg

Zinc5.5 mg

Copper0.7 mg

Manganese2 mg

Vitamin D9.4 mcg

Vitamin C0.1 mg

Vitamin A329 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B61.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3.6 mg

Folate47 mcg

Choline202 mg

Caffeine0 mg

Water902 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.

INDIAN PUDDING 4 cups milk (whole 4 tsp. salt or skim) 1 tsp. ginger “4 cup corn meal ; 1-3 cup molasses

Cook this with the app: pantry check, scaling, and the assistant.