Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- one quart milk
- one-fourth teaspoon salt
- one-half cup corn meal
- one-half cup molasses
- one-half cup sugar
- one-half teaspoon ginger
- two eggs
- one
- salt
- ginger
Directions
One quart milk, one-fourth teaspoon salt, butter size of walnut, one-half cup corn meal, one-half cup molasses, one-half cup sugar, one-half teaspoon ginger, two eggs. Process for Indian Pudding : Place milk over small fire, add salt and butter and stir in corn meal ; allow mixture to boil, remove from fire and cool ; add sugar, molasses, ginger and eggs, reserving the white of one for frosting. Bake in moderate oven one hour. Cover with frosting slightly sweetened and replace in oven. When frosting is a light brown it is ready to serve.
Mrs. T. H. Beckwith.