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Canadian Pudding
From The Rural cook book, 1907
Serves 3
Maple sauce can be made with grated maple sugar and whipped cream.
Presented as published in 1907. 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
442Calories
5 gProtein
108 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories442 kcal
Protein5.4 g
Carbohydrates108 g
Fiber3.9 g
Sugars68 g
Total Fat8.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol21 mg
Sodium197 mg
Potassium329 mg
Calcium25 mg
Iron2.6 mg
Magnesium24 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate67 mcg
Choline10 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 56. The excerpt below is the record exactly as published.
Canadian Pudding.— One quart of quartered sour apples, one-half cup- ful of sugar, one-fourth cupful of water, a pinch of grated nutmeg. Bake THE RURAL COOK BOOK. 75 these ingredients together 20 minutes in a deep pudding dish; then remove and pour over the apples the following batter ; One cupful of flour, one tablespoonful sugar, one-fourth teaspoonfnl salt, one beaten egg, two tablespoon fills of soft butte
Cook this with the app: pantry check, scaling, and the assistant.