Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three tablespoonfuls wheat flour
- three tablespoonfuls sugar
- two tablespoonfuls butter
- a quart of milk
- a pint of cold milk
- three eggs
- one tea- spoonfuls salt
Directions
Boil a quart of milk and turn it over a pint sifted Indian meal. Stir well, so as to scald the meal; then mix three tablespoonfuls wheat flour with a pint of cold milk, stirring it gradually into the flour, so as to have it free from lumps. Turn it on to the Indian meal and mix the whole well together. When the whole is just lukewarm, beat three eggs with three tablespoonfuls sugar and stir into the pudding, with one tea- spoonfuls salt, two of cinnamon, or half a nutmeg, grated, and two tablespoonfuls butter, or suet, chopped fine. Add, if you wish the pudding very rich, a cupful seeded raisins, but they should not be put in until the pudding has baked five or six minutes. If .raisins are put in ,an additional cupful of milk will be required, as they absorb a great deal of moisture. A very good Indian pudding may be made without eggs, if a cup more meal is used and no flour. It takes three hours to bake an Indian pudding without eggs ; with eggs, it takes less time. — John.Langowsky, Fray Marcos, Williams, Ariz.
308 THE ARIZONA COOK BOOK