Baked Apple Pudding
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Serve warm.
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
2259Calories
19 gProtein
555 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories2259 kcal
Protein19 g
Carbohydrates555 g
Fiber24 g
Sugars506 g
Total Fat35 g
Saturated Fat3.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol438 mg
Sodium383 mg
Potassium1544 mg
Calcium214 mg
Iron4.3 mg
Magnesium83 mg
Phosphorus368 mg
Zinc2.1 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D2 mcg
Vitamin C156 mg
Vitamin A186 mcg
Vitamin E2 mg
Vitamin K7.5 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.3 mg
Folate70 mcg
Choline347 mg
Caffeine0 mg
Water1246 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 27. The excerpt below is the record exactly as published.
BAKED APPLE PUDDING. Slice into a stewpan six large apples, which you have pared and cored, put to them a tea-cupful of water, and stew them till tender: pour the water from them; then beat them quite smooth in a basin; add about three parts of a tea-cupful of stale bread crumbs, and sweeten the whole with powdered loaf sugar. Whisk up two eggs and the yolks of two more, and add them, with some grated lemon peel and nutmeg, a little candied lemon peel cut in small pieces; and an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.