vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Indian Tedding
From The Times cook book, no. 2, 1905
Serves 6
Presented as published in 1905. 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
246Calories
4 gProtein
50 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein4.2 g
Carbohydrates50 g
Fiber0.3 g
Sugars43 g
Total Fat3.5 g
Saturated Fat1.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol41 mg
Sodium1675 mg
Potassium571 mg
Calcium178 mg
Iron1.7 mg
Magnesium81 mg
Phosphorus115 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate6.2 mcg
Choline44 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 109. The excerpt below is the record exactly as published.
INDIAN TEDDING. Francelia Hol- ley, Coachella, Cal.— Soak over night two tablespoons tapioca in two cups milk, set a pail in a kettle of water over the Are with one quart sweet milk and four tablespoons corn meal; scald, add one egg. one-half cup molasses, one-half cup brown sugar, salt to taste
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