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Apple Pudding, Boiled
From Consult me, 1902
Serves 5
Serve with melted butter sweetened.
Presented as published in 1902. 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
721Calories
6 gProtein
117 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories721 kcal
Protein6.1 g
Carbohydrates117 g
Fiber3.7 g
Sugars74 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1 g
Cholesterol19 mg
Sodium3.3 mg
Potassium326 mg
Calcium24 mg
Iron2.8 mg
Magnesium24 mg
Phosphorus85 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A5.8 mcg
Vitamin E0.6 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate73 mcg
Choline11 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 22. The excerpt below is the record exactly as published.
APPLE PUDDING, Boiled. — Suet, 5 ozs. ; flour, 8 ozs. ; chop the suet very fine, and roll it into the flour. Make it into a light paste with water. Roll out. Pare and core 8 good sized apples ; slice them ; put them on the paste, and scatter upon them % lb. of sugar
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