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Apple Cracker Pudding
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
611Calories
7 gProtein
125 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein7.3 g
Carbohydrates125 g
Fiber6 g
Sugars110 g
Total Fat13 g
Saturated Fat4.6 g
Monounsaturated Fat5 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol374 mg
Sodium29 mg
Potassium458 mg
Calcium98 mg
Iron1.6 mg
Magnesium22 mg
Phosphorus198 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.9 mcg
Vitamin C15 mg
Vitamin A153 mcg
Vitamin E1.2 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate54 mcg
Choline294 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 105. The excerpt below is the record exactly as published.
APPLE CRACKER PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Cut and pare about 6 apples; stew them with sugar, just enough to sweeten; add raisins and cinnamon. When tender set away to cool. Now beat the yolks of six eggs and one cup of sugar until thick like a batter; add the grated rind of a lemon and four crackers rolled very fine; last add the stiff- beaten whites, then grease a pudding dish and pour in the apples, then the custard and bake. Eat cold with whipped cream.
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