Americandessert

Indian Pudding

Name: Indian Pudding
Cuisine: American
Ingredients: 5 cups milk; 1-3 cup corn meal; ^ cup molasses; 1 teaspoon salt; 1 teaspoon ginger

From War cook book, 1918

Presented as published in 1918. 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

1405Calories

44 gProtein

222 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1405 kcal

Protein44 g

Carbohydrates222 g

Fiber2.1 g

Sugars183 g

Total Fat40 g

Saturated Fat23 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol146 mg

Sodium2861 mg

Potassium4331 mg

Calcium1842 mg

Iron8.4 mg

Magnesium564 mg

Phosphorus1334 mg

Zinc6 mg

Copper0.9 mg

Manganese2.6 mg

Vitamin D12 mcg

Vitamin C0.1 mg

Vitamin A396 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B62 mg

Vitamin B126.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.7 mg

Niacin (B3)3.4 mg

Folate16 mcg

Choline244 mg

Caffeine0 mg

Water1118 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 30. The excerpt below is the record exactly as published.

INDIAN PUDDING. 5 cups milk 1-3 cup corn meal ^ cup molasses 1 teaspoon salt 1 teaspoon ginger

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