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Apple Walnut Pudding
From Vegetarian Cook Book, 1904
Serves 2
The proportions given for Johnson's sponge cake are enough for three such puddings.
Presented as published in 1904. 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
494Calories
5 gProtein
74 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories494 kcal
Protein5.5 g
Carbohydrates74 g
Fiber6.3 g
Sugars61 g
Total Fat22 g
Saturated Fat1.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium7.3 mg
Potassium457 mg
Calcium53 mg
Iron1 mg
Magnesium61 mg
Phosphorus152 mg
Zinc1 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water549 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 48. The excerpt below is the record exactly as published.
APPLE WALNUT PUDDING Apples, large, 4. Sugar, 14 cup. Nutmeg. Walnuts, chopped, l^ cup. Cake batter. Water, 2 cups.
Cook this with the app: pantry check, scaling, and the assistant.