Batter and Fruit Pudding
From Household cookery and laundry work, 1882
Gooseberries or damsons may be substituted for apples.
Presented as published in 1882. 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
890Calories
20 gProtein
203 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories890 kcal
Protein20 g
Carbohydrates203 g
Fiber5.9 g
Sugars58 g
Total Fat3.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium239 mg
Potassium640 mg
Calcium186 mg
Iron10 mg
Magnesium64 mg
Phosphorus282 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate272 mcg
Choline15 mg
Caffeine0 mg
Water410 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 32. The excerpt below is the record exactly as published.
BATTER AND FRUIT PUDDING. 1 lb. Apples. 6 oz. Flour. 1 Egg. 1 pincb of Salt. 1 table-spoonful of Sugar. 1 breakfast-cupful of Milk. \ tea-spoonful of Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.