Americandessert

Plain Indian Pudding

Name: Plain Indian Pudding
Cuisine: American
Ingredients: Boil a quart of milk; a pint and a quarter of corn meal; half a pint molasses; one teaspoonful ginger; the same of salt

From Six little cooks, 1910

Presented as published in 1910. 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

3000Calories

60 gProtein

605 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories3000 kcal

Protein60 g

Carbohydrates605 g

Fiber15 g

Sugars301 g

Total Fat38 g

Saturated Fat19 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol117 mg

Sodium2854 mg

Potassium6867 mg

Calcium1892 mg

Iron20 mg

Magnesium1044 mg

Phosphorus1477 mg

Zinc7.7 mg

Copper1.9 mg

Manganese5.8 mg

Vitamin D9.4 mcg

Vitamin C0.1 mg

Vitamin A355 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B63.5 mg

Vitamin B125.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)8 mg

Folate118 mcg

Choline252 mg

Caffeine0 mg

Water977 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 73. The excerpt below is the record exactly as published.

PLAIN INDIAN PUDDING. Boil a quart of milk and pour it on a pint and a quarter of corn meal; mix until every grain has been wet with the milk; boil for ten minutes, stirring occasionally; then add half a pint molasses, one teaspoonful ginger and the same of salt

Cook this with the app: pantry check, scaling, and the assistant.