vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Apple Batter Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake, one hour and a half. Sufficient for six persons.
Presented as published in 1892. 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
198Calories
9 gProtein
31 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein8.6 g
Carbohydrates31 g
Fiber0 g
Sugars2 g
Total Fat4.2 g
Saturated Fat1.5 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol98 mg
Sodium52 mg
Potassium147 mg
Calcium71 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate72 mcg
Choline81 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 140. The excerpt below is the record exactly as published.
Apple Batter Pudding.— Put into a bowl half a pound of flour and a little salt, and stir very gradually into it half a pint of milk. Beat it imtil quite smooth, then add three eggs
Cook this with the app: pantry check, scaling, and the assistant.