vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple and Cornflour Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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
620Calories
6 gProtein
153 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein6 g
Carbohydrates153 g
Fiber14 g
Sugars85 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium11 mg
Potassium846 mg
Calcium45 mg
Iron2 mg
Magnesium83 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A14 mcg
Vitamin E0.6 mg
Vitamin K4.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate17 mcg
Choline39 mg
Caffeine0 mg
Water638 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 43. The excerpt below is the record exactly as published.
Apple and Cornflour Pudding1. Take 4 or 5 apples according to the size. Peel and cut them in slices, and lay in a dish. Sprinkle a little powdered sugar over them, then a thin layer of fresh butter, and over that a layer of jam. Take 2ozs. cornflour and a little sugar, mix it well with 1 pt. of new milk
Cook this with the app: pantry check, scaling, and the assistant.