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New Hampshire Indian Meal Pudding
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Serve with cream or maple syrup.
Presented as published in 1911. 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
679Calories
15 gProtein
129 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein15 g
Carbohydrates129 g
Fiber2.6 g
Sugars79 g
Total Fat12 g
Saturated Fat6.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol39 mg
Sodium937 mg
Potassium1800 mg
Calcium572 mg
Iron4.7 mg
Magnesium261 mg
Phosphorus420 mg
Zinc2 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D3.1 mcg
Vitamin C0.1 mg
Vitamin A111 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate20 mcg
Choline75 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 86. The excerpt below is the record exactly as published.
NEW HAMPSHIRE INDIAN MEAL PUDDING— Bring a quart of milk to a boil, then sprinkle in slowly about a cup and a quarter of yellow meal, stirring constantly. (An exact rule for the meal cannot be given, as some swells more than others.) As soon as the milk is thickened take from the fire and cool slightly before adding three-quarters of a cup of molasses, half a tea- spoonful salt and a tablespoonful ginger
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