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Apple Batter Pudding
From Lowney's cook book, 1907
Serves 3
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
534Calories
8 gProtein
123 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein7.7 g
Carbohydrates123 g
Fiber2 g
Sugars86 g
Total Fat11 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol31 mg
Sodium811 mg
Potassium327 mg
Calcium118 mg
Iron2.5 mg
Magnesium28 mg
Phosphorus146 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C10 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate69 mcg
Choline20 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 87. The excerpt below is the record exactly as published.
Apple Batter Pudding 1 cup milk 1 teaspoon salt 1 cup flour 2 cups quartered apples 2 eggs 2 tablespoons lemon juice 2 tablespoons butter I cup sugar
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