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Dutch Apple Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Presented as published in 1914. 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
313Calories
4 gProtein
33 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories313 kcal
Protein3.7 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat7 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat2 g
Cholesterol17 mg
Sodium469 mg
Potassium60 mg
Calcium159 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus99 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline8.9 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 88. The excerpt below is the record exactly as published.
DUTCH APPLE PUDDING. Make dough of — 2 C. sifted pastry flour y± C. butter or lard V2 t. salt 1 egg 3 1/2 t. baking powder
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