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Apple Pudding
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
555Calories
26 gProtein
70 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein26 g
Carbohydrates70 g
Fiber4.7 g
Sugars49 g
Total Fat20 g
Saturated Fat8.5 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol494 mg
Sodium270 mg
Potassium883 mg
Calcium391 mg
Iron3.3 mg
Magnesium63 mg
Phosphorus550 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.8 mcg
Vitamin C14 mg
Vitamin A285 mcg
Vitamin E1.6 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.7 mg
Folate84 mcg
Choline423 mg
Caffeine0 mg
Water624 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 81. The excerpt below is the record exactly as published.
APPLE PUDDING. Mrs. W. Guthrie. Five eggs, one pint milk, four tablespoons flour, four apples grated
Cook this with the app: pantry check, scaling, and the assistant.