vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Caramel Pudding
From The Rural cook book, 1907
Serves 4
Serve cold.
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
564Calories
8 gProtein
133 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein7.6 g
Carbohydrates133 g
Fiber6.1 g
Sugars94 g
Total Fat8.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol16 mg
Sodium346 mg
Potassium477 mg
Calcium117 mg
Iron2.8 mg
Magnesium38 mg
Phosphorus128 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate49 mcg
Choline17 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 56. The excerpt below is the record exactly as published.
Caramel Pudding. — Peel, core and slice enough sour apples to measure one pitit. Cook them slowly in a saucepan in two tablespoonfuls of butter until soft ; then add one cupful of sugar, one-quarter of a tea- spoonful of cinnamon, two tablespoonfuls of caramel and simmer for twenty minutes. Mix together one and on»-half cupfuls of stale bread crumbs, one-half cupful of crumbled stale macaroons and one-half cupful of seedless raisins
Cook this with the app: pantry check, scaling, and the assistant.