vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Pudding (Excellent)
From How we cook in Tennessee .., 1906
Serves 3
Serve with solid or liquid sauce.
Presented as published in 1906. 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
475Calories
24 gProtein
37 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein24 g
Carbohydrates37 g
Fiber1.5 g
Sugars33 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium270 mg
Potassium808 mg
Calcium468 mg
Iron2.1 mg
Magnesium64 mg
Phosphorus555 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.1 mcg
Vitamin C4.7 mg
Vitamin A266 mcg
Vitamin E1.3 mg
Vitamin K1 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate48 mcg
Choline360 mg
Caffeine0 mg
Water536 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 104. The excerpt below is the record exactly as published.
Apple Pudding (Excellent). — Peel and core eight or nine apples of medium size ; put them in a stewpan with half tumbler of water, wine glass of wine, heaping tablespoon sugar, a little cinamon and lemon peel. Cover the pan and stew slowly till apples are tender ; take them up and let them get cold ; fill the bottom of baking dish with apples; pour over them custard made by beating whites and yolks six eggs and one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.