vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Rumford's Plain Indian Pudding
From Cassell's dictionary of cookery, 1892
Serves 12
The pudding should weigh about ten pounds when done and should not have a raw taste.
Presented as published in 1892. 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
834Calories
24 gProtein
85 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories834 kcal
Protein24 g
Carbohydrates85 g
Fiber33 g
Sugars23 g
Total Fat49 g
Saturated Fat4.3 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat33 g
Cholesterol0 mg
Sodium1409 mg
Potassium1389 mg
Calcium474 mg
Iron21 mg
Magnesium525 mg
Phosphorus764 mg
Zinc5.2 mg
Copper1.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K4.9 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7 mg
Folate152 mcg
Choline98 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1614. The excerpt below is the record exactly as published.
Rumford's Plain Indian Pudding.— "This pudding," says Count Eumford in his "Essay on Food," "which was allowed by competent judges who tasted it to be as good as they had ever eaten, was composed and prepared in the following manner: — -Three pounds of Indian meal (from which the bran had been separated by sifting it in a common hair sieve) were put into a large bowl, and five pints of boiling water were put to it, and the whole well stiiTed together ; three-quarters of a pound of molasses and one ounce of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.