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Apple Custard Puddings
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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
638Calories
13 gProtein
138 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories638 kcal
Protein13 g
Carbohydrates138 g
Fiber7.6 g
Sugars71 g
Total Fat13 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.9 g
Cholesterol39 mg
Sodium600 mg
Potassium446 mg
Calcium169 mg
Iron4.7 mg
Magnesium49 mg
Phosphorus187 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A6.2 mcg
Vitamin E0.3 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate99 mcg
Choline30 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 251. The excerpt below is the record exactly as published.
APPLE CUSTARD PUDDINGS. Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the Are and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour ; add this also to the apple mixture, after which stir in two well-beaten eggs
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