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Apple Pudding, Nottingham
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: two hours. Sufficient for four or five persons.
Presented as published in 1892. 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
93Calories
1 gProtein
25 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein0.6 g
Carbohydrates25 g
Fiber3.2 g
Sugars18 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium6.9 mg
Potassium188 mg
Calcium25 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.8 mcg
Vitamin E0.3 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Choline7.1 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 150. The excerpt below is the record exactly as published.
Apple Pudding, Nottingham.— Pare half a dozen good baking apples, remove the cores without dividing the fruit, and in then- places put two or three cloves and a little sugar
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