vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Cake Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil, 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
421Calories
7 gProtein
98 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein7.3 g
Carbohydrates98 g
Fiber9.6 g
Sugars63 g
Total Fat3 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol93 mg
Sodium48 mg
Potassium931 mg
Calcium90 mg
Iron2.1 mg
Magnesium52 mg
Phosphorus164 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C82 mg
Vitamin A46 mcg
Vitamin E0.5 mg
Vitamin K4.4 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate39 mcg
Choline102 mg
Caffeine0 mg
Water401 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 141. The excerpt below is the record exactly as published.
Apple Cake Pudding.— Take three pounds of fincly-flavoui-ed baking apples, and boil them to a pulp with the rind of two lemons, a cupful of water, and eight ounces of sugar. Beat them well, and mix with them gradually, six good-sized potatoes, boiled and crushed quite small. Then add three or four well- whisked eggs
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