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Apple Cornmeal Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
This pudding is said to prevent harmful effects from roast pork.
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
620Calories
11 gProtein
138 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein11 g
Carbohydrates138 g
Fiber8 g
Sugars21 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium10 mg
Potassium367 mg
Calcium13 mg
Iron6.4 mg
Magnesium53 mg
Phosphorus163 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.3 mg
Folate302 mcg
Choline19 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 75. The excerpt below is the record exactly as published.
Apple Cornmeal Pudding Boil 1 cup cornmeal in salted water until it thickens. Pare, quarter and core sour apples
Cook this with the app: pantry check, scaling, and the assistant.