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New England Indian Pudding
From The Rural cook book, 1907
Serves 2
Stir gently three times during the first hour and a half.
Presented as published in 1907. 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
696Calories
10 gProtein
56 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein10 g
Carbohydrates56 g
Fiber3.1 g
Sugars53 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol56 mg
Sodium4968 mg
Potassium1246 mg
Calcium447 mg
Iron3.3 mg
Magnesium197 mg
Phosphorus324 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2.3 mcg
Vitamin C0.2 mg
Vitamin A78 mcg
Vitamin E0.7 mg
Vitamin K1.9 mcg
Vitamin B60.6 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate9.3 mcg
Choline59 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 46. The excerpt below is the record exactly as published.
New England Indian Pudding.— Take one pint of milk, scald it and pour it over two heaping tablespoonfuls of Indian meal, in which a saltspoonful of salt, one-half teaspoonful of cinnamon, one-quarter of a wliole nutmeg grated, have been blended. Stir briskly, and when per- fectly smooth add one-third cup of chopped suet, one-third cup of mo- lasses; when this is well mixed add one pint of cold milk
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