Apple Pudding
From The practical cookbook, 1917
Presented as published in 1917. 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
119Calories
1 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein0.7 g
Carbohydrates32 g
Fiber3.2 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium224 mg
Calcium12 mg
Iron0.2 mg
Magnesium9.9 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A5 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline8.4 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 20. The excerpt below is the record exactly as published.
Apple pudding. Mix like cake, add the apple (cut thin)
Cook this with the app: pantry check, scaling, and the assistant.