English Apple Pudding

Name: English Apple Pudding
Ingredients: one-third chopped suet; two-thirds flour; salt well; mix with cold water; filled full of sliced apples; sugar; a little nutmeg; a little cinnamon

From Home dissertations, 1891

Presented as published in 1891. 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

137Calories

0 gProtein

35 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories137 kcal

Protein0.3 g

Carbohydrates35 g

Fiber3.7 g

Sugars31 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium87 mg

Potassium141 mg

Calcium7.2 mg

Iron0.4 mg

Magnesium7.7 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A5.5 mcg

Vitamin E0.4 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0.4 mcg

Choline6 mg

Caffeine0 mg

Water148 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 102. The excerpt below is the record exactly as published.

ENGLISH APPLE PUDDING. Make a crust of one-third chopped suet; two-thirds flour; salt well; mix with cold water; roll out to about three-quarters of an inch thick; butter a pudding bowl (one with a thick rim); spread the dough over it, and knead into place with the hands till it is about evenly thin all over; fill full of sliced apples, sugar, and a little nutmeg

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