Try this Indian Pudding From Loren Martin recipe, or contribute your own.
Suggest a better descriptionAdd the raisins to the hot milk. Mix 1 cup cold milk with the corn meal, then stir into the hot milk. Heat very slowly, stirring constantly, for about 15 minutes, or until mixture thickens. Mix in the molasses, salt, sugar, ginger, nutmeg and butter. Pour into buttered 2-quart casserole, and then pour the remaining 1/2 cup cold milk into the center of the pudding. Set dish in pan of cold water, and bake in a slow oven, 300F, for 2 1/2 hours. Let cool for 3-4 hours before serving. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 488 | ||
Calories from Fat: 80 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 64.9mg | 2 % | |
Potassium 578.2mg | 15 % | |
Total Carbohydrate 104.4g | 31 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 100.8g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 488
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