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Fruited Apple Pudding
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
433Calories
5 gProtein
106 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein5.3 g
Carbohydrates106 g
Fiber6.1 g
Sugars79 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium209 mg
Potassium404 mg
Calcium108 mg
Iron2.2 mg
Magnesium30 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate34 mcg
Choline12 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 43. The excerpt below is the record exactly as published.
FRUITED APPLE PUDDING. Tart apples. Lemon peel. Seedless raisins. Sugar. Citron. Bread crumbs.
Cook this with the app: pantry check, scaling, and the assistant.