Baked Apple Pudding

Name: Baked Apple Pudding
Ingredients: one pound and a half of apples; one ounce of butter; six ounces of sugar; the beaten yolks of four eggs; a little lemon flavouring

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

1267Calories

27 gProtein

258 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories1267 kcal

Protein27 g

Carbohydrates258 g

Fiber8.8 g

Sugars239 g

Total Fat44 g

Saturated Fat6.4 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol810 mg

Sodium289 mg

Potassium897 mg

Calcium152 mg

Iron4.1 mg

Magnesium52 mg

Phosphorus476 mg

Zinc3 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C27 mg

Vitamin A334 mcg

Vitamin E2.4 mg

Vitamin K4.7 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.8 mg

Folate94 mcg

Choline611 mg

Caffeine0 mg

Water747 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 79. The excerpt below is the record exactly as published.

one ounce of butter, the grated rind of one lemon, and the yolks of two eggs. Pour it into a buttered pie-dish, and bake half an hour ; then spread a layer of jam on the top, and pile upon it the whites of the two eggs beaten to a stift' froth. Sift over some sugar, and place it in the oven to take a pale brown. Pudding*, Baked Apple. Cook one pound and a half of apples with one ounce of butter, six ounces of sugar, till soft ; pass them through a sieve. When cool add the beaten yolks of four eggs, and a little lemon flavouring

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