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Bread and Apple Pudding
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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
41Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein1 g
Carbohydrates8.8 g
Fiber0.6 g
Sugars3.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium48 mg
Potassium39 mg
Calcium27 mg
Iron0.4 mg
Magnesium4.7 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline1 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 86. The excerpt below is the record exactly as published.
Bread and Apple Pudding. Out thin slices of bread, butter them, lay a layer of them in the bottom of a pudding-dish, spread a thick layer of chopped apple over them, season with sugar, cinnamon and grated nutmeg, then another layer of bread and butter, apples, &c., until your dish is full ; bread and butter on the top, pour over a teacup of molasses and water
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