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Baked Apple Pudding
From The Rural cook book, 1907
Serves 1
Serve with cream.
Presented as published in 1907. 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
667Calories
20 gProtein
134 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein20 g
Carbohydrates134 g
Fiber2.9 g
Sugars31 g
Total Fat18 g
Saturated Fat3.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol51 mg
Sodium10236 mg
Potassium623 mg
Calcium505 mg
Iron7.8 mg
Magnesium64 mg
Phosphorus425 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.6 mcg
Vitamin C9 mg
Vitamin A57 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.8 mg
Folate201 mcg
Choline37 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from The Rural cook book (1907), page 56. The excerpt below is the record exactly as published.
Baked Apple Pudding. — Butter a granite or enameled pie tin and fill it with pared and quartered Duchess apples, cut in rather thick slices. Cover with a thick batter made from a cup of flour, in which a teaspoon- ful of baking powder, a saltspoon of salt and a tablespoon of butter have been well mixed. Add two-thirds of a cup of sweet milk
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