Apple Pudding
From The school cookery book, 1881
Presented as published in 1881. 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
654Calories
2 gProtein
173 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories654 kcal
Protein2.4 g
Carbohydrates173 g
Fiber12 g
Sugars148 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium0.6 mg
Potassium818 mg
Calcium46 mg
Iron0.7 mg
Magnesium36 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline31 mg
Caffeine0 mg
Water787 g
As published
This recipe was extracted from The school cookery book (1881), page 52. The excerpt below is the record exactly as published.
Apple Pudding. — Required : suet paste; about 2 lbs. apples ; 2 oz. sugar
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