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Fine Baked Apple Pudding

Name: Fine Baked Apple Pudding
Yield: 6 servings
Ingredients: 6 medium sized, sweet-sour apples; % tsp. of cinnamon; % cup of currants; % qt. thick, sweet cream; 5 eggs; % cup of sugar; 2 tbsps. of sugar; 2 tbsps. of flour; % cup of blanched, ground almonds

From The art of German cooking and baking, 1922

Serves 6

Quantity for 6 Persons.

Presented as published in 1922. 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

309Calories

9 gProtein

50 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories309 kcal

Protein9 g

Carbohydrates50 g

Fiber3.4 g

Sugars39 g

Total Fat9.7 g

Saturated Fat1.3 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol155 mg

Sodium60 mg

Potassium326 mg

Calcium65 mg

Iron1.5 mg

Magnesium42 mg

Phosphorus165 mg

Zinc1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.8 mcg

Vitamin C24 mg

Vitamin A71 mcg

Vitamin E0.6 mg

Vitamin K1.3 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate28 mcg

Choline129 mg

Caffeine0 mg

Water196 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 121. The excerpt below is the record exactly as published.

FINE BAKED APPLE PUDDING: Quantity for 6 Persons. 6 medium sized, sweet- sour % tsp. of cinnamon apples % grated lemon peel % cup of currants % qt. thick, sweet cream % cup of blanched, ground 5 eggs ^ almonds % cup of sugar 2 tbsps. of sugar 2 tbsps. of flour

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