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Baked Cider Pudding
From The Rural cook book, 1907
Serves 1
Serve hot with orange sauce.
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
866Calories
22 gProtein
180 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories866 kcal
Protein22 g
Carbohydrates180 g
Fiber2.5 g
Sugars69 g
Total Fat23 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol233 mg
Sodium460 mg
Potassium786 mg
Calcium126 mg
Iron9.3 mg
Magnesium71 mg
Phosphorus314 mg
Zinc1.9 mg
Copper0.4 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C52 mg
Vitamin A84 mcg
Vitamin E0.9 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.1 mg
Folate226 mcg
Choline153 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The Rural cook book (1907), page 41. The excerpt below is the record exactly as published.
Baked Cider Pudding. — Cream I'A tablespoonful butter, add three tablespoonfuls granulated sugar and one egg. Beat all together until very light. Add half a cupful of cider. Into one cup of flour put or- 50 THE RURAL COOK BOOK. half teaspoonful dnnamon, one-quarter teaspoonfn] of ground cloves. Sift this into the batter and add a quarter cupful each of currants and Sultana raisins mixed with a quarter cupful of flour. Add one-quarter teaspoonful baking soda
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