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Bread and Apple Pudding
From Cookery for every household, 1914
Serves 3
Time to cook: about 1 hour. Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
634Calories
1 gProtein
28 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein0.6 g
Carbohydrates28 g
Fiber2.5 g
Sugars24 g
Total Fat60 g
Saturated Fat37 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol154 mg
Sodium2.7 mg
Potassium146 mg
Calcium21 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A507 mcg
Vitamin E1.8 mg
Vitamin K6.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.1 mcg
Choline19 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 658. The excerpt below is the record exactly as published.
Bread and Apple Pudding 3 or 4 slices bread and butter. 1 lb. apples. 1 tea-sp. ground cinna- mon. 1 cup syrup. | cup water. 2 table-sps. Demerara sugar
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