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Apple Pudding
From The Landmarks club cook book, 1903
Serves 6
Foamy sauce: Cream half cup butter, add powdered sugar, beaten egg, and wine while heating over hot water.
Presented as published in 1903. 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
571Calories
7 gProtein
41 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein7.4 g
Carbohydrates41 g
Fiber2.4 g
Sugars15 g
Total Fat42 g
Saturated Fat22 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.5 g
Cholesterol149 mg
Sodium1131 mg
Potassium144 mg
Calcium345 mg
Iron2.7 mg
Magnesium20 mg
Phosphorus213 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C2.4 mg
Vitamin A44 mcg
Vitamin E0.9 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate55 mcg
Choline102 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 77. The excerpt below is the record exactly as published.
APPLE PUDDING. Into a mixing bowl put the yolks of four eggs, beat well and add one cupful of finely chopped suet, three tablespoons sugar, one teaspoon salt, and two cups bread crumbs. Add enough milk to moisten the mixture, two tablespoons of bak- ing powder and two finely chopped apples
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