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Apple Pudding - Miss A. Gordon
From San Rafael cook book, 1906, 1906
Serves 2
Blackberries are very nice served in the same way.
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
520Calories
10 gProtein
114 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein10 g
Carbohydrates114 g
Fiber1.8 g
Sugars64 g
Total Fat9.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol109 mg
Sodium276 mg
Potassium185 mg
Calcium161 mg
Iron4.4 mg
Magnesium23 mg
Phosphorus172 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A43 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate112 mcg
Choline76 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 52. The excerpt below is the record exactly as published.
APPLE PUDDING— Miss A. Gordon. Pill a buttered baking dish- with sliced apples, and pour over the top a batter made of 1 tablespoon of butter, % cup sugar, 1 egg. Vz cup' sweet milk, and 1 cup of flour in which has been sifted 1 teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.