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Indian Apple Pudding
From The Rural cook book, 1907
Serves 5
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
278Calories
7 gProtein
51 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein6.7 g
Carbohydrates51 g
Fiber1.8 g
Sugars48 g
Total Fat6.4 g
Saturated Fat3.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol23 mg
Sodium553 mg
Potassium899 mg
Calcium316 mg
Iron1.7 mg
Magnesium109 mg
Phosphorus222 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.9 mcg
Vitamin C5.4 mg
Vitamin A65 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline44 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 45. The excerpt below is the record exactly as published.
Indian Apple Pudding. — Take one-half of a cup of molasses, one quart of milk, one teaspoonful of salt, three scant cups of pared and sliced apples, to which add a quarter of a teaspoonful of ginger a
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