vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Steamed Indian Pudding (No Eggs)
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Cooling before steaming makes this pudding 'jell'.
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
636Calories
21 gProtein
141 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein21 g
Carbohydrates141 g
Fiber3.9 g
Sugars106 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium1382 mg
Potassium1221 mg
Calcium682 mg
Iron2.5 mg
Magnesium90 mg
Phosphorus604 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D5.4 mcg
Vitamin C1.1 mg
Vitamin A312 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.7 mg
Folate88 mcg
Choline97 mg
Caffeine0 mg
Water456 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 75. The excerpt below is the record exactly as published.
Steamed Indian Pudding (No Eggs) Heat 1 qt skim milk, stir in ^/^ cup cornmeal and cook until it thickens. Remove from fire, stir in V2 cup sugar, V2 cup raisins, 1 teasp vinegar, i^ teasp cinnamon and 1 level teasp salt
Cook this with the app: pantry check, scaling, and the assistant.