vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Lemon Pudding
From The encyclopaedia of practical cookery, 1892
Serves 1
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
310Calories
20 gProtein
30 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein20 g
Carbohydrates30 g
Fiber11 g
Sugars17 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium219 mg
Potassium367 mg
Calcium218 mg
Iron3.4 mg
Magnesium33 mg
Phosphorus309 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C129 mg
Vitamin A243 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate84 mcg
Choline450 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 309. The excerpt below is the record exactly as published.
sufficient apples to fill a moderately large pie-dish, put them in a stewpan with a little caster sugar and water, and the finely-minced rind of a small Lemon ; if the apples are mealy and flavourless, squeeze in the juice of a Lemon, keeping back the pips. Put the lid on, and cook the apples over a slow fire till soft, then crush them with a fork and leave till cool. Butter the pie-dish, line it with thin puff paste, and bake it in a moderate oven till nearly done. Mix with the apple pulp three well-beaten eggs and 1 table-spoonful of rose-water
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