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Apple Pudding

Name: Apple Pudding
Yield: 4 servings
Ingredients: six ounces of beef suet; a pound of flour; a pound and a half of cooking apples; the grated rind and the juice of a lemon

From Recipes for the million, 1891

Serves 4

Presented as published in 1891. 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

883Calories

14 gProtein

113 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories883 kcal

Protein14 g

Carbohydrates113 g

Fiber2.3 g

Sugars19 g

Total Fat42 g

Saturated Fat22 g

Monounsaturated Fat14 g

Polyunsaturated Fat1.5 g

Cholesterol43 mg

Sodium14 mg

Potassium321 mg

Calcium34 mg

Iron6.8 mg

Magnesium38 mg

Phosphorus158 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C7 mg

Vitamin A3.6 mcg

Vitamin E0.8 mg

Vitamin K2.6 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8 mg

Folate186 mcg

Choline14 mg

Caffeine0 mg

Water162 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 5. The excerpt below is the record exactly as published.

APPLE PUDDING. — Chop up finely six ounces of beef suet, put it in a basin with a pound of flour and a little salt, mix it into a paste with water ; roll it thin upon a floured board, and fill with a pound and a half of cooking apples, add the grated rind and the juice of a lemon

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