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Apple and Brown-Bread Pudding
From Original White House Cookbook, 1887
Serves 4
Very nice when quite cool to serve with sugar and cream.
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
595Calories
6 gProtein
56 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein6.2 g
Carbohydrates56 g
Fiber3.6 g
Sugars45 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol81 mg
Sodium348 mg
Potassium571 mg
Calcium118 mg
Iron1.3 mg
Magnesium31 mg
Phosphorus153 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C5.6 mg
Vitamin A42 mcg
Vitamin E0.9 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline59 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 249. The excerpt below is the record exactly as published.
APPLE AND BROWN-BKEAD PUDDING. Take a pint of brown bread crumbs, a pint bowl of chopped apples, mix ; add two-thirds of a cupful of finely-chopped suet, a cupful of rais- ins, one egg, a tablespoonful of fiour, half a teaspoonful of salt. Mix with half a pint of milk
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