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Indian Apple Pudding
From Fruit recipes, 1907
Serves 19
Presented as published in 1907. 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
377Calories
7 gProtein
37 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein6.8 g
Carbohydrates37 g
Fiber8.4 g
Sugars27 g
Total Fat24 g
Saturated Fat8.4 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol15 mg
Sodium34 mg
Potassium641 mg
Calcium169 mg
Iron2.4 mg
Magnesium152 mg
Phosphorus234 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C4.7 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate22 mcg
Choline36 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 18. The excerpt below is the record exactly as published.
Indian Apple Pudding. APPLE CAKE Make as for Huckleberry Cake for luncheon or supper dish. INDIAN APPLE PUDDING Pare and core a dozen apples. Have ready a quart of milk heated and add a quart of Indian meal, mixing and 36 FRUIT RECIPES cooking carefully a few minutes. Add salt to taste, a cup each of molasses and suet (chopped)
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