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Apple Pudding
From The Rural cook book, 1907
Serves 2
Best served with cream.
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
298Calories
1 gProtein
71 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories298 kcal
Protein1.2 g
Carbohydrates71 g
Fiber1.9 g
Sugars62 g
Total Fat8.3 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Cholesterol16 mg
Sodium74 mg
Potassium123 mg
Calcium39 mg
Iron0.5 mg
Magnesium9.1 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate8.5 mcg
Choline3.9 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 56. The excerpt below is the record exactly as published.
Apple Pudding. — Make a dough as for baking powder biscuit ; roll out one-quarter inch thick. Peel and slice good tart apples rather thin; put them in the middle of the dough, put on them half a cupful of sugar, tablespoonful of butter, and nutmeg
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