Apple Batter Pudding

Name: Apple Batter Pudding
Ingredients: eight apples; 2 teacupfuls of flour; 3 even teaspoonfuls of baking powder; 1 pt. of milk; 1 teaspoonful of vanilla; 4 eggs

From 365 desserts, 1900

Presented as published in 1900. 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

997Calories

29 gProtein

190 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories997 kcal

Protein29 g

Carbohydrates190 g

Fiber19 g

Sugars147 g

Total Fat21 g

Saturated Fat6.6 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol744 mg

Sodium1695 mg

Potassium1581 mg

Calcium967 mg

Iron6 mg

Magnesium86 mg

Phosphorus846 mg

Zinc3.3 mg

Copper0.6 mg

Manganese0.6 mg

Vitamin D4 mcg

Vitamin C58 mg

Vitamin A349 mcg

Vitamin E2.8 mg

Vitamin K9.2 mcg

Vitamin B60.9 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1.5 mg

Folate94 mcg

Choline637 mg

Caffeine0 mg

Water1404 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 51. The excerpt below is the record exactly as published.

Apple Batter Pudding. Core and peel eight apples, place in a pudding dish, fill the places from which the cores have been taken with brown sugar, cover and bake. Beat the yolks of 4 eggs very light, add 2 teacupfuls of flour, with 3 even teaspoonfuls of baking powder sifted with it, 1 pt. of milk, 1 teaspoonful of vanilla

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