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Baked Apple Pudding No. 2
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
571Calories
1 gProtein
148 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein0.6 g
Carbohydrates148 g
Fiber2.4 g
Sugars142 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium67 mg
Potassium2601 mg
Calcium353 mg
Iron8 mg
Magnesium411 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.9 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate0.6 mcg
Choline30 mg
Caffeine0 mg
Water314 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 110. The excerpt below is the record exactly as published.
Baked Apple Pudding No. 2. — Cover the bottom of a buttered, quart pudding dish with quarters of apples. Dust lightly with salt, cover with Bread Crumbs No. 2, moistened with melted butter, and dust with cinnamon and ginger. Add another layer of apples, dust as before with cinnamon and ginger, pour over the pudding 240 The Art of Cookery. half a cup of New Orleans molasses mixed with an equal quantity of warm water
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