Apple Sauce Pudding
From The Carbon County cook book, 1926
Presented as published in 1926. 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
2239Calories
47 gProtein
451 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories2239 kcal
Protein47 g
Carbohydrates451 g
Fiber6.1 g
Sugars341 g
Total Fat30 g
Saturated Fat9 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol751 mg
Sodium1302 mg
Potassium1506 mg
Calcium467 mg
Iron11 mg
Magnesium122 mg
Phosphorus754 mg
Zinc4.8 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D4.6 mcg
Vitamin C352 mg
Vitamin A339 mcg
Vitamin E2.2 mg
Vitamin K9.5 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)9.2 mg
Folate238 mcg
Choline619 mg
Caffeine0 mg
Water916 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 26. The excerpt below is the record exactly as published.
Apple Sauce Pudding. 1 quart apple sauce, 114 cups sugar, 4 eggs, 14 cup milk, 114 cups bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.