Apple Pudding
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
2211Calories
6 gProtein
578 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2211 kcal
Protein6 g
Carbohydrates578 g
Fiber29 g
Sugars519 g
Total Fat4.6 g
Saturated Fat1.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium6.9 mg
Potassium1959 mg
Calcium119 mg
Iron1.7 mg
Magnesium93 mg
Phosphorus243 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate1.8 mcg
Choline74 mg
Caffeine0 mg
Water1991 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 44. The excerpt below is the record exactly as published.
Apple Pudding. — 12 or 14 apples, peeled, cored and sliced, 1 teaspoon extract nutmeg, 1 y cups sugar. Pack apples in deep earthen¬ ware dish, add sugar, y cup water with ex¬ tract. Cover with paste made from Short Cake No. 1 receipt
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