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Eve's Pudding
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
519Calories
17 gProtein
95 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein17 g
Carbohydrates95 g
Fiber6.7 g
Sugars52 g
Total Fat10 g
Saturated Fat2.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol279 mg
Sodium420 mg
Potassium587 mg
Calcium174 mg
Iron4.3 mg
Magnesium50 mg
Phosphorus275 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1.5 mcg
Vitamin C104 mg
Vitamin A131 mcg
Vitamin E1.4 mg
Vitamin K4.7 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.3 mg
Folate82 mcg
Choline237 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 213. The excerpt below is the record exactly as published.
EVE’S PUDDING.— Take six large juicy apples ; pare, core, and chop them fine ; six ounces of bread crumbs ; six ounces of currants ; six eggs, and three or four ounces of sugar, and the rind of half a lemon shred very fine
Cook this with the app: pantry check, scaling, and the assistant.