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Indian Pudding with Pumpkin or Squash

From The bride's cook book, 1915

Serves 3

Presented as published in 1915. 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

485Calories
11 gProtein
98 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein11 g
Carbohydrates98 g
Fiber3.8 g
Sugars51 g
Total Fat6.6 g
Saturated Fat3.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol19 mg
Sodium832 mg
Potassium1330 mg
Calcium431 mg
Iron14 mg
Magnesium184 mg
Phosphorus258 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.6 mcg
Vitamin C13 mg
Vitamin A62 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4 mg
Folate72 mcg
Choline48 mg
Caffeine0 mg
Water357 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 127. The excerpt below is the record exactly as published.

INDIAN PUDDING WITH PUMPKIN OR SQUASH— Cook V2 cup of com meal and 2 cups of boiling water for 5 minutes. Add 1 cup of DEL MONTE Canned Pumpkin or Squash, % cup of molasses, 2 cups of milk, and % teaspoon of salt, V2 teaspoon each of ginger and cinnamon, and V2 tablespoon of melted fat. Bake for 1 hour. PUMPKIN OR SQUASH PUDDING— Mix 1 cup of DEL MONTE Canned Pumpkin or Squash with 1 cup of white, sauce, V2 cup of molasses, V2 teaspoon each of salt, ginger, cinnamon, nutmeg, and allspice, 2 egg yolks, and 1 cup of DEL m6NTE Seedless Raisins. Bake in a slow oven until firm, cover with meringue made of 2 stiffly beaten egg whites and 2 tablespoons of corn sirup, and brown in a hot oven. PUMPKIN OR SQUASH PIE FILLING— Heat V2 cup of milk, add 1 cup of DEL MONTE Canned Pumpkin or Squash, V2 cup of com simp, ^ cup of molasses, 1 teaspoon of cinnamon, V2 teaspoon each of ginger and salt, and % teaspoon each of nutmeg and allspice. Pour onto a slightly beaten egg and fill crust. Heating the ingredients before adding them to the egg, keeps the crust from becoming soaked. PUMPKIN OR SQUASH TAPIOCA PUDDING— Mix 2 cups of DEL MONTE Canned Pumpkin or Squash, V2 cup of com simp, 1^/^ cups of milk, % cup of minute tapioca, 1 teaspoon each of cinnamon and salt, and V2 teaspoon of ginger
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