Boiled Apple Pudding

Name: Boiled Apple Pudding
Ingredients: three pints of sweet milk; two eggs; salt to taste; two heaping teaspoons of Royal baking powder; three quarts of apples

From Cooks in clover, 1889

Recipe attributed to an unspecified author.

Presented as published in 1889. 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

1442Calories

20 gProtein

348 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1442 kcal

Protein20 g

Carbohydrates348 g

Fiber35 g

Sugars273 g

Total Fat13 g

Saturated Fat3.7 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol372 mg

Sodium842 mg

Potassium2566 mg

Calcium844 mg

Iron4.6 mg

Magnesium123 mg

Phosphorus1375 mg

Zinc2.6 mg

Copper0.9 mg

Manganese1.1 mg

Vitamin D2 mcg

Vitamin C108 mg

Vitamin A214 mcg

Vitamin E2.4 mg

Vitamin K16 mcg

Vitamin B61.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.5 mg

Folate47 mcg

Choline386 mg

Caffeine0 mg

Water2415 g

As published

This recipe was extracted from Cooks in clover (1889), page 34. The excerpt below is the record exactly as published.

Boiled Apple Pudding. — Three pints of sweet milk, two eggs, salt to taste, two heaping teaspoons of Royal baking powder, flour sufficient to make an ordinary batter, three quarts of apples

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