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Apple Pudding
From A guide to modern cookery, 1909
Serves 6
This pudding can also be made with other fleshy fruits.
Presented as published in 1909. 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
688Calories
9 gProtein
61 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories688 kcal
Protein9.2 g
Carbohydrates61 g
Fiber1.8 g
Sugars0.7 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.5 g
Cholesterol32 mg
Sodium6.4 mg
Potassium137 mg
Calcium38 mg
Iron4.5 mg
Magnesium23 mg
Phosphorus91 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.5 mcg
Vitamin E0.8 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate124 mcg
Choline4.1 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 418. The excerpt below is the record exactly as published.
APPLE PUDDING Prepare a suet paste from one Ib. of flour, ten oz. of finely- chopped suet, quarter of a pint of water and a pinch of salt. Let the paste rest for an hour, and roll it out to a thickness of one-third of an inch. With this layer of paste, line a well-buttered dome-mould or large pudding-basin. Garnish with sliced apples mixed with powdered sugar and flavoured with a chopped piece of lemon peel
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