dairy-freenut-freesoy-freefish-freeshellfish-free
Apple Pudding, No. 1
From The economical cook book, 1905
Serves 6
Serve with cream.
Presented as published in 1905. 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
326Calories
6 gProtein
33 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein5.5 g
Carbohydrates33 g
Fiber0.4 g
Sugars3.1 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol44 mg
Sodium14 mg
Potassium93 mg
Calcium14 mg
Iron2.3 mg
Magnesium12 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C1.2 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate65 mcg
Choline27 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 84. The excerpt below is the record exactly as published.
Apple Pudding, Ho. 1. Ohop a quarter of a pound of beef suet very fine, and stir it through half a pound of flour; add a little salt; when well mixed, make a hole in the middle, break an egg in it, stir it round a little, and add as much cold water as will make a stiff paste ; roll it out two or three times ; butter a pudding-mould or basin, line it with the crust, fill it with cut apples
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