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Delicate Apple Pudding
From Virginia Cookery-book, 1884
Serves 2
Presented as published in 1884. 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
1024Calories
8 gProtein
58 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1024 kcal
Protein8.4 g
Carbohydrates58 g
Fiber7 g
Sugars15 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium69 mg
Potassium412 mg
Calcium216 mg
Iron1.4 mg
Magnesium28 mg
Phosphorus160 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A2.4 mcg
Vitamin E0.6 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate27 mcg
Choline4.3 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 85. The excerpt below is the record exactly as published.
Delicate Apple Pudding. Take as many stewed apples as will fill your pudding- dish three inches deep ; add to the apple the grated rind of a lemon, and the juice also, if the fruit be not sour, or you may substitute the rind and juice of an orange, if you prefer that flavor ; sweeten to your taste before arrang- ing the apples in your dish ; now stir into the apples half a pint of cream, or, if you have not cream, take the same quantity of milk, and thicken it with an even dessert- spoonful of flour and the yolk of one eg^ ; scald these to- gether, stirring all the time ; do not let it boil; sweeten 8* 178 VmOINIA COOKERT-BOOK. with two table-spoonfuls of suga
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