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Apple Pudding
From Handbook of practical cookery, 1886
Serves 4
Presented as published in 1886. 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
595Calories
7 gProtein
83 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories595 kcal
Protein7.2 g
Carbohydrates83 g
Fiber3 g
Sugars32 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1 g
Cholesterol19 mg
Sodium123 mg
Potassium286 mg
Calcium90 mg
Iron3.5 mg
Magnesium25 mg
Phosphorus115 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.5 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate91 mcg
Choline9.3 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 170. The excerpt below is the record exactly as published.
Apple Pudding.— Two pounds apples, three table-spoon- fuls of sugar, four ounces of suet, eight ounces of flour, one tea-spoonful baking-powder, one half pint cold water
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