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Apple Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons.
Presented as published in 1892. 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
138Calories
2 gProtein
30 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein2.3 g
Carbohydrates30 g
Fiber0.5 g
Sugars29 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium25 mg
Potassium47 mg
Calcium15 mg
Iron0.4 mg
Magnesium3.6 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C8.8 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate9.7 mcg
Choline50 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 149. The excerpt below is the record exactly as published.
Apple Pudding, Baked. — Pare, quarter, and core three pounds of good baking- apples : put them in a saucepan -svith six ounces of sugar and half a cupful of water, and the rind and juice of a lemon. Boil them gently until they are quite soft. Tui-n them out of the saucepan, and put them aside to cool. Butter the inside of a shallow pie-dish, and line it throughout with good ordinary pie- crust. Add to the apple pulp two or three weU-beaten eggs,
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