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Apple Coconut Pudding
From Vegetarian Cook Book, 1904
Serves 6
Presented as published in 1904. 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
514Calories
11 gProtein
84 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein11 g
Carbohydrates84 g
Fiber4.2 g
Sugars76 g
Total Fat18 g
Saturated Fat12 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol143 mg
Sodium174 mg
Potassium590 mg
Calcium235 mg
Iron1.2 mg
Magnesium45 mg
Phosphorus283 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C9.8 mg
Vitamin A110 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline140 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 49. The excerpt below is the record exactly as published.
APPLE COCONUT PUDDING Apples, 8. Sugar, 1 cup. Milk, 1 quart. Coconut, shredded, 1^ cups. Eggs, 4. Corn-starch, 1% tablespoons.
Cook this with the app: pantry check, scaling, and the assistant.