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Batter Pudding, Baked, and Apples
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake, one hour or more. Sufficient for six or seven persons.
Presented as published in 1892. 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
54Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein0.3 g
Carbohydrates15 g
Fiber1.5 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium102 mg
Calcium5.7 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline3.9 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 199. The excerpt below is the record exactly as published.
Batter Pudding, Baked, and Apples. — Put one pound of apples peeled, quai'tered, and cored into a well-buttered dish, and throw over them enough sweet batter to fill it. Add a little pounded clove or grated lemon, and bake in a tolerably brisk oven. The apples will rise to the surface. When quite done, but before removing it from the oven, put on some small bits of butter, and sjjrinkle sugar thickly over the top
Cook this with the app: pantry check, scaling, and the assistant.