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Apple Pudding, Boiled
From Cassell's dictionary of cookery, 1892
Serves 6
Serve with sweet sauce. 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
67Calories
4 gProtein
6 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories67 kcal
Protein4 g
Carbohydrates6 g
Fiber0 g
Sugars2 g
Total Fat3 g
Saturated Fat1.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol67 mg
Sodium39 mg
Potassium91 mg
Calcium60 mg
Iron0.6 mg
Magnesium8.2 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline56 mg
Caffeine0 mg
Water49 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 150. The excerpt below is the record exactly as published.
Apple Pudding, Boiled.— Make a light batter with two eggs, foui" heaped table-spoon- fuls of floui-, a little salt, and a large breakfast- cupful of milk. Beat it well, then stir into it a few apples pared, cored, and sliced
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