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Apple Pudding
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
805Calories
26 gProtein
158 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories805 kcal
Protein26 g
Carbohydrates158 g
Fiber0 g
Sugars8.8 g
Total Fat25 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol69 mg
Sodium2069 mg
Potassium537 mg
Calcium1046 mg
Iron12 mg
Magnesium76 mg
Phosphorus683 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate301 mcg
Choline33 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 50. The excerpt below is the record exactly as published.
Apple Pudding 3 cupfuls flour 3 tablespoonfuls butter 6 teaspoonfuls baking powder 1^ cupfuls milk % teaspoonful salt 6 apples cut in eighths
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