Cream Apple Pudding

Name: Cream Apple Pudding
Ingredients: six tart apples; a teaspoonful of soda; two tablespoonfuls of warm water; one pint of thick, sour milk; two cupfuls and a half of pastry flour; half a cupful of granulated sugar; a teaspoonful of cinnamon

From My best 250 recipes, 1907

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

2617Calories

45 gProtein

586 gCarbs

20 gFat

Full nutrition (33 nutrients)

Calories2617 kcal

Protein45 g

Carbohydrates586 g

Fiber16 g

Sugars313 g

Total Fat20 g

Saturated Fat8.4 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat0.9 g

Cholesterol54 mg

Sodium592 mg

Potassium2519 mg

Calcium753 mg

Iron5 mg

Magnesium193 mg

Phosphorus1054 mg

Zinc5.2 mg

Copper1.2 mg

Manganese2.6 mg

Vitamin D4.9 mcg

Vitamin C43 mg

Vitamin A109 mcg

Vitamin E0.8 mg

Vitamin K7.5 mcg

Vitamin B60.7 mg

Vitamin B121.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)4.7 mg

Folate25 mcg

Choline120 mg

Caffeine9.7 mg

Water1355 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 21. The excerpt below is the record exactly as published.

CREAM APPLE PUDDING Pare, core and quarter six tart apples. Dis- solve a teaspoonful of soda in two tablespoonfuls of warm water; add it to one pint of thick, sour milk and sour cream mixed, stir in two cupfuls and a half of pastry flour, beat for a moment; pour in a greased baking-pan, the bottom of which has been covered with the apple; sprinkle half a cupful of granulated sugar and a teaspoonful of cinnamon

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