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Dutch Pudding
From Royal Victoria cook book, 1900
Serves 3
Submitted by Mrs. A. J. Sarjeant.
Presented as published in 1900. 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
494Calories
15 gProtein
98 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein15 g
Carbohydrates98 g
Fiber3.1 g
Sugars26 g
Total Fat6 g
Saturated Fat1.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol129 mg
Sodium143 mg
Potassium437 mg
Calcium140 mg
Iron5.5 mg
Magnesium41 mg
Phosphorus240 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C9.6 mg
Vitamin A71 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.9 mg
Folate149 mcg
Choline113 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 28. The excerpt below is the record exactly as published.
DUTCH PUDDING.—One pint flour, $ teaspoon baking powder, butter size of an egg; mix well; beat one egg light and # cup of milk. Pour into dry mixture, stir and spread 4 inch thick in baking pan. Pare and cut in eighths 4 apples, stick in dough and sprinkle with sugar
Cook this with the app: pantry check, scaling, and the assistant.