pescatariannut-freeegg-freesoy-freefish-free
Crab Apple Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Another way is to cover the apples with a thick custard made of milk, egg yolks, cornstarch, and sugar, using the whites to make a meringue for the top.
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
258Calories
7 gProtein
56 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein7 g
Carbohydrates56 g
Fiber0 g
Sugars6.5 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.8 mg
Sodium239 mg
Potassium95 mg
Calcium150 mg
Iron3.8 mg
Magnesium18 mg
Phosphorus123 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline1.1 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 70. The excerpt below is the record exactly as published.
Crab Apple Pndding Core the apples and stew until soft in a syrup made of sugar and water. Do not have more syrup than the apples will take up, but be careful not to let the latter burn. When they are done, put them in a buttered pudding dish, and if they are not quite sweet enough, add sugar to taste. Make a soft batter of 1 pt flour, 2 teasp baking powder, and milk
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