Baked Apple Pudding
From Raleigh recipe book, 1925
Recipe from Mrs. James Boylan's Cook Book.
Presented as published in 1925. 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
3525Calories
52 gProtein
827 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories3525 kcal
Protein52 g
Carbohydrates827 g
Fiber36 g
Sugars524 g
Total Fat44 g
Saturated Fat5.2 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol470 mg
Sodium1516 mg
Potassium2962 mg
Calcium921 mg
Iron22 mg
Magnesium199 mg
Phosphorus1725 mg
Zinc5 mg
Copper1.4 mg
Manganese3.2 mg
Vitamin D1.6 mcg
Vitamin C112 mg
Vitamin A137 mcg
Vitamin E2.5 mg
Vitamin K17 mcg
Vitamin B61.4 mg
Vitamin B121.2 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)2.5 mg
Niacin (B3)21 mg
Folate485 mcg
Choline331 mg
Caffeine0 mg
Water2573 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 25. The excerpt below is the record exactly as published.
BAKED APPLE PUDDING (From Mrs. James Boylan"s Cook Book) Put 3 quarts of pared and quartered apples in a deep pudding dish, being careful not to have it too full, add the grated rind and juice of one lemon, and % nutmeg, one cup of sugar, ^/^ cup water. Bake until soft in moderate oven. In the meantime mix into one pint of sifted flour two teaspoonfuls Royal baking powder, two tablespoons sugar, i/^ teaspoon salt, rubbed through a sieve. Melt two tablespoons butter and two tablespoons hot water — beat one egg very light
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