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Apple-and-Bread Pudding
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
469Calories
1 gProtein
119 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein0.8 g
Carbohydrates119 g
Fiber8.5 g
Sugars111 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium290 mg
Calcium25 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A12 mcg
Vitamin E0.9 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline13 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 326. The excerpt below is the record exactly as published.
Apple-and-Bread Pudding. Another apple pudding can be made by dipping eight thick slices of stale bread in cold water ; buttering them ; lining the sides of a buttered two-quart dish with the bread ; filling the dish with sliced apples ; sprinkling a cupful of sugar, one teaspoonful of ground cinnamon, and half a cupful of water
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