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Batter Fruit Pudding
From Modern cookery, in all its branches, 1884
Serves 2
Various fruits can be used, and boiling time may vary.
Presented as published in 1884. 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
364Calories
13 gProtein
61 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein13 g
Carbohydrates61 g
Fiber4.4 g
Sugars40 g
Total Fat9.3 g
Saturated Fat3.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol201 mg
Sodium118 mg
Potassium577 mg
Calcium198 mg
Iron2 mg
Magnesium38 mg
Phosphorus276 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C13 mg
Vitamin A126 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate49 mcg
Choline180 mg
Caffeine0 mg
Water439 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 363. The excerpt below is the record exactly as published.
BATTER FRUIT PUDDING. Butter thickly a basin which holds a pint and a half, and fill it nearly to the brim with good boiling apples pared, cored, and quar- tered; pour over them a batter made with four tablespoonsful of flour, two large or three small eggs, and half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.