Baked Apple Pudding

Name: Baked Apple Pudding
Ingredients: Apples pared, cored and sliced; one quart sifted flour; three teaspoonfuls baking powder; one-half teaspoonful salt; two tablespoonfuls lard; one pint milk (cold water will do)

From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885

Can use Alden dried apples, canned apples, or fresh peaches.

Presented as published in 1885. 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

2381Calories

71 gProtein

414 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories2381 kcal

Protein71 g

Carbohydrates414 g

Fiber0 g

Sugars23 g

Total Fat50 g

Saturated Fat20 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol84 mg

Sodium2772 mg

Potassium1416 mg

Calcium1478 mg

Iron30 mg

Magnesium196 mg

Phosphorus1325 mg

Zinc5.7 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D5.4 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)5 mg

Riboflavin (B2)2.9 mg

Niacin (B3)34 mg

Folate803 mcg

Choline100 mg

Caffeine0 mg

Water479 g

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 27. The excerpt below is the record exactly as published.

Baked Apple Pudding. Use the following ingredients : Apples pared, cored and sliced ; one quart sifted flour ; three teaspoon- fuls baking powder, incorporated with the dry flour ; one-half teaspoonful salt ; two tablespoonfuls lard 86 Canoe and Camp Cookery. (half butter is preferable) ; one pint milk (cold water will do)

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