Apple Pudding

Name: Apple Pudding
Ingredients: y2 doz. apples; y2 cup sugar; 1 qt. milk; yolks of 3 eggs; y2 cup sugar; 3 tablespoonfuls flour

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

2128Calories

45 gProtein

404 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories2128 kcal

Protein45 g

Carbohydrates404 g

Fiber14 g

Sugars357 g

Total Fat47 g

Saturated Fat23 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol668 mg

Sodium397 mg

Potassium2526 mg

Calcium1325 mg

Iron3.6 mg

Magnesium169 mg

Phosphorus1328 mg

Zinc6 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D12 mcg

Vitamin C43 mg

Vitamin A528 mcg

Vitamin E2.3 mg

Vitamin K6.8 mcg

Vitamin B61.2 mg

Vitamin B126.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2 mg

Niacin (B3)3.6 mg

Folate112 mcg

Choline628 mg

Caffeine0 mg

Water1824 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 23. The excerpt below is the record exactly as published.

Apple Pudding. Stew y2 doz. apples with y2 cup sugar and pour in pudding dish. Make custard of 1 qt. milk, yolks of 3 eggs, y2 cup sugar, 3 tablespoonfuls flour

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