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Apple Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
1182Calories
32 gProtein
256 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1182 kcal
Protein32 g
Carbohydrates256 g
Fiber3.6 g
Sugars27 g
Total Fat5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium952 mg
Potassium521 mg
Calcium584 mg
Iron18 mg
Magnesium85 mg
Phosphorus517 mg
Zinc2.2 mg
Copper0.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A5.4 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)20 mg
Folate462 mcg
Choline5.8 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 69. The excerpt below is the record exactly as published.
sliced apples. Take pint of flour, two teaspoons of baking powder sifted into the flour, a small piece of butter rubted into flour, water sufficient to make a stiff batter. Drop this bat- ter on top O; the sliced apples in pieces about the size of a walnut, cover and boil on top of stove about half an hour. To be eaten Avith sugar and cream. APPLE PUDDIXG. Mrs. L. A. Babeock. Five apples peeled and quartered, one-half cup but- ter, one-half cup sugar, two eggs. Beat until light and creamy. Pour over the apples and bake thirty minutes. APPLE PUDDIXG. Bessie Myrl White. Pare and core six apples, put in a bake dish and cover with one and one-half cup of sugar and small piece of butter. Take one quart of boiling water, stir in three tablespoons corn starch, pinch of salt and one £ PUDDINGS 143 half cup sugar. Boil until clear then pour over the apples and bake until done. Eat with cream. DRIED APPLE PUDDING
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