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Apple Pudding
From The New century cook book, 1899
Serves 6
Mrs. D. H. Lam eeeson.
Presented as published in 1899. 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
77Calories
2 gProtein
16 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein2.3 g
Carbohydrates16 g
Fiber0 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium79 mg
Potassium29 mg
Calcium48 mg
Iron1.3 mg
Magnesium5.8 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate33 mcg
Choline0 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 123. The excerpt below is the record exactly as published.
Apple Pudding. Fill a buttered baking dish with sliced apples, cover with sugar and season with nutmeg as for apple pie, add enough water to make juicy, pour over them, a batter made of one tablespoon butter, one-half cup sweet milk, one cup flour, one teaspoon baking powder
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