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Apple Pudding
From Kentucky receipt book, 1903
Serves 2
Can serve hot with sauce.
Presented as published in 1903. 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
713Calories
17 gProtein
141 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein17 g
Carbohydrates141 g
Fiber2.5 g
Sugars105 g
Total Fat16 g
Saturated Fat3 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol295 mg
Sodium504 mg
Potassium238 mg
Calcium144 mg
Iron4 mg
Magnesium34 mg
Phosphorus241 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C9.7 mg
Vitamin A120 mcg
Vitamin E0.9 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.7 mg
Folate98 mcg
Choline230 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 135. The excerpt below is the record exactly as published.
Apple Pudding. Steam tart apples until done. Wash and drain dry. Take 1 pint of the pulp, and mix with yolks of 3 eggs, 1 cup granulated sugar, juice of % lemon, then add beaten whites. Brown 1 cup of bread crumbs in omelet pan with 1 tablespoon butter
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