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Apple Pudding
From How we cook in Tennessee .., 1906
Serves 4
Serve with a sauce made of boiling water, sugar, butter, corn starch, and cinnamon.
Presented as published in 1906. 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
587Calories
10 gProtein
124 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein10 g
Carbohydrates124 g
Fiber2.3 g
Sugars71 g
Total Fat7.4 g
Saturated Fat2.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol55 mg
Sodium272 mg
Potassium335 mg
Calcium215 mg
Iron4.1 mg
Magnesium32 mg
Phosphorus207 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C7.2 mg
Vitamin A38 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate106 mcg
Choline53 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 103. The excerpt below is the record exactly as published.
Apple Pudding. — One cup of sugar, one rounded tablespoon- ful of lard, one egg, three-quarters cup of milk, two teacups of flour with two scant teaspoonfuls of baking powder; flavor with cinnamon and pour over four apples which have been sliced in baking dish
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