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Apple Pudding (without pastry)

Name: Apple Pudding (without pastry)
Yield: 3 servings
Ingredients: Pare and cut up enough apples to weigh 2 lbs.; Add a large spoonful of butter; add ¼ lb. of crushed white sugar; six well-beaten eggs; the grated rind of a lemon

From Harper's cook book encyclopædia, 1902

Serves 3

Presented as published in 1902. 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

449Calories

14 gProtein

82 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories449 kcal

Protein14 g

Carbohydrates82 g

Fiber7.5 g

Sugars70 g

Total Fat14 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol382 mg

Sodium145 mg

Potassium465 mg

Calcium117 mg

Iron2.2 mg

Magnesium29 mg

Phosphorus236 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C55 mg

Vitamin A167 mcg

Vitamin E1.3 mg

Vitamin K2.1 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.5 mg

Folate51 mcg

Choline307 mg

Caffeine0 mg

Water366 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 183. The excerpt below is the record exactly as published.

Apple Pudding (without pastry). — Pare and cut up enough apples to weigh 2 lbs. Boil them, and rub through a colander. Add a large spoonful of butter while they are hot, and when cold add /4 lb. of crushed white sugar, six well - beaten eggs, and the grated rind of a lemon

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