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French Apple Pudding
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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
74Calories
2 gProtein
23 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein2.1 g
Carbohydrates23 g
Fiber14 g
Sugars4.4 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium34 mg
Potassium262 mg
Calcium197 mg
Iron2 mg
Magnesium41 mg
Phosphorus22 mg
Zinc0.5 mg
Copper0.1 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3.8 mcg
Vitamin E1.1 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline12 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 141. The excerpt below is the record exactly as published.
French Apple Pudding. — Peel and core some large apples, and cut them into quarters. Put the peels and cores in a stewpan and cover them with water, and let them stew for half an hour ; strain, and pour over the sliced apples enough juice to cover them. Add a piece of lemon peel, two cloves, and sugar to taste
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