Americandessert
Mock Indian Pudding
From The Abingdon war-food 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
821Calories
1 gProtein
208 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories821 kcal
Protein1.3 g
Carbohydrates208 g
Fiber0.8 g
Sugars186 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium100 mg
Potassium3656 mg
Calcium519 mg
Iron13 mg
Magnesium609 mg
Phosphorus96 mg
Zinc0.9 mg
Copper1.2 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate38 mcg
Choline35 mg
Caffeine0 mg
Water294 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 9. The excerpt below is the record exactly as published.
Mock Indian Pudding 1. Mix one cup of scalded milk with one cup water, three teaspoons tapioca, two table- spoons cornmeal, a pinch of salt, and three fourths cup molasses
Cook this with the app: pantry check, scaling, and the assistant.