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Apple Batter Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
725Calories
14 gProtein
155 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein14 g
Carbohydrates155 g
Fiber2.9 g
Sugars124 g
Total Fat8.6 g
Saturated Fat2.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol281 mg
Sodium113 mg
Potassium371 mg
Calcium76 mg
Iron3.3 mg
Magnesium28 mg
Phosphorus220 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C9.1 mg
Vitamin A129 mcg
Vitamin E0.9 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate85 mcg
Choline230 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 89. The excerpt below is the record exactly as published.
APPLE BATTEE PUDDING, 1 lb. apples ^ cupful flour 3 eggs 1 pt. milk cupful sugar
Cook this with the app: pantry check, scaling, and the assistant.