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Apple Pudding, No. 2
From The economical cook book, 1905
Serves 4
This is a very nice pudding.
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
603Calories
10 gProtein
111 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein10 g
Carbohydrates111 g
Fiber12 g
Sugars95 g
Total Fat17 g
Saturated Fat3.4 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat8.9 g
Omega-30 g
Cholesterol15 mg
Sodium86 mg
Potassium1879 mg
Calcium410 mg
Iron5.8 mg
Magnesium343 mg
Phosphorus371 mg
Zinc2.2 mg
Copper0.9 mg
Manganese2.1 mg
Vitamin D1.2 mcg
Vitamin C11 mg
Vitamin A44 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate26 mcg
Choline65 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 85. The excerpt below is the record exactly as published.
Apple Pudding, No. 2. Bring to a boil a pint of milk, stir in half a pint of Indian meal| one teacup of molasses, a little salt; pare and core and cut in thin slices six apples
Cook this with the app: pantry check, scaling, and the assistant.