Boiled Apple Pudding

Name: Boiled Apple Pudding
Ingredients: lbs. of Apples; ^ lb. of Flour; i lb. Suet; 1 table-spoonful of Sugar; A handful of Currants; ^ teaspoonful of Eaking Powder; Cup of Milk; Pinch of Salt

From Household cookery and laundry work, 1882

Water may be used instead of milk to make the paste.

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

3180Calories

37 gProtein

258 gCarbs

225 gFat

Full nutrition (34 nutrients)

Calories3180 kcal

Protein37 g

Carbohydrates258 g

Fiber5.9 g

Sugars70 g

Total Fat225 g

Saturated Fat123 g

Monounsaturated Fat73 g

Polyunsaturated Fat7.6 g

Omega-30 g

Cholesterol183 mg

Sodium348 mg

Potassium1119 mg

Calcium501 mg

Iron14 mg

Magnesium111 mg

Phosphorus624 mg

Zinc3.4 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D2.3 mcg

Vitamin C18 mg

Vitamin A87 mcg

Vitamin E3.8 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B121.9 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate365 mcg

Choline71 mg

Caffeine0 mg

Water639 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 33. The excerpt below is the record exactly as published.

BOILED APPLE PUDDING. lbs. of Apples. A handful of Currants. 2 table-spoonfuls of Marmalade. 1 table-spoonful of Sugar. ^ lb. of Flour. ^ teaspoonful of Eaking Powder. Cup of Milk. Pinch of Salt. i lb. Suet

Cook this with the app: pantry check, scaling, and the assistant.