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Apple Pudding (English)
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
553Calories
1 gProtein
145 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories553 kcal
Protein1.5 g
Carbohydrates145 g
Fiber7.1 g
Sugars130 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0.8 mg
Potassium490 mg
Calcium29 mg
Iron0.4 mg
Magnesium23 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate0.4 mcg
Choline18 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 46. The excerpt below is the record exactly as published.
APPLE PUDDING (ENGLISH). Twelve or 14 apples, peeled, cored and sliced; 1 teaspoon extract nutmeg
Cook this with the app: pantry check, scaling, and the assistant.