vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Apple Batter Pudding
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
508Calories
17 gProtein
96 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein17 g
Carbohydrates96 g
Fiber4.6 g
Sugars37 g
Total Fat8.8 g
Saturated Fat3.5 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol154 mg
Sodium628 mg
Potassium601 mg
Calcium340 mg
Iron4.8 mg
Magnesium50 mg
Phosphorus348 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.9 mcg
Vitamin C24 mg
Vitamin A105 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.7 mg
Folate121 mcg
Choline142 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 44. The excerpt below is the record exactly as published.
Salt, 1 teaspoon. Milk. Chop suet, and add remaining ingredients in order given, with milk enough to make a stiff batter. Butter the top part of a 2 quart double boiler and steam pudding over hot water for 2 hours. Or tie in a pudding cloth and boil for 2 hours. Serve piping hot with butter and brown sugar. Mrs. R. H. U., Brookline. STEAMED CHOCOLATE PUDDING. ^ Eggs, 2. Flour, 2 cups. Sugar, 1 cup. Baking powder, 2 teaspoons. Unsweetened chocolate, 2 Melted butter, 2 tablespoons. squares. Milk, 1 cup. Salt, a pinch. Melt the chocolate and add it to the well beaten eggs and sugar. Add milk and flour sifted with the baking powder and salt. Last of all beat in melted butter. Steam for 2 hours. Serve with the following sauce: Egg, 1. Milk, 14 cup. Sugar, 1 cup. Heavy cream, y2 pint. Flavoring. Beat egg very light, add sugar and stir in milk. Whip the cream and beat into first mixture, then flavor to taste. CRANBERRY PUDDING. Cooked cranberries, 1 quart. Orange juice, y2 cup. Dry bread crumbs, 1 quart. Grated orange rind. Sugar, 2 cups. Butter, 2 tablespoons. Butter a pudding dish and put into it a layer of crumbs, then one of berries and one of sugar, continuing until the dish is full and having a layer of crumbs on top ; pour over the pudding the orange juice and sprinkle with bits of orange peel and small pieces of butter; cover the pudding and bake for 30 minutes, then re- move the cover and let the pudding brown ; serve with either hard or liquid sauce. DESSERTS. 1U1 APPLE BATTER PUDDING. Apples. 6. Milk, 1 pint. Sugar. Eggs, 3. Butter. Sugar, 1 tablespoon. Cinnamon. Salt, yz teaspoon. Lemon, 1. Flour, 2 cups. Baking powder, 2 teaspoons.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.