dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Apple Pudding
From Cookery and housekeeping, 1882
Serves 7
Serve brown and glazed.
Presented as published in 1882. 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
847Calories
8 gProtein
132 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories847 kcal
Protein8 g
Carbohydrates132 g
Fiber1.4 g
Sugars74 g
Total Fat34 g
Saturated Fat9.6 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.6 g
Cholesterol33 mg
Sodium2.8 mg
Potassium285 mg
Calcium36 mg
Iron4.3 mg
Magnesium29 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.6 mcg
Vitamin C63 mg
Vitamin A5.8 mcg
Vitamin E1.3 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate114 mcg
Choline43 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 152. The excerpt below is the record exactly as published.
BAKED APPLE PUDDING Baked Apple Pudding. Ingredients : — i lb. of flour, i heaped-up tea- spoonful of Yeatman's yeast powder, \ lb. of good dripping, lard, or butter, i lb. of moist sugar, I J lbs. of apples, some lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.