Baked Apple Pudding

Name: Baked Apple Pudding
Ingredients: about two pounds of apples; sugar to taste; flavour with cloves; and grated lemon peel.; One egg; one small teaspoonful of baking powder.

From Evans' recipe cookery book, 1900

Presented as published in 1900. 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

435Calories

2 gProtein

116 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories435 kcal

Protein2.4 g

Carbohydrates116 g

Fiber12 g

Sugars92 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium0 mg

Potassium816 mg

Calcium45 mg

Iron0.6 mg

Magnesium36 mg

Phosphorus100 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A18 mcg

Vitamin E0.5 mg

Vitamin K5.4 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate0 mcg

Choline31 mg

Caffeine0 mg

Water787 g

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 27. The excerpt below is the record exactly as published.

BAKED APPLE PUDDING. Take about two pounds of apples and stew in a pan with very little water, sugar to taste and flavour with cloves and grated lemon peel. Pour into a pie dish and keep hot. Make a mixture of the following : — One egg ; the weight of it in butter and sugar ; the weight of two in flour ; one small teaspoonful of baking powder.

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