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Jewish Pudding
From Miss Cameron's cookery book, 1898
Serves 6
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
247Calories
2 gProtein
62 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein2.2 g
Carbohydrates62 g
Fiber5.1 g
Sugars46 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium69 mg
Potassium343 mg
Calcium36 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate10 mcg
Choline14 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 59. The excerpt below is the record exactly as published.
Jewish Pudding. Twelve good-sized apple®, 2 oz. castor sugar, 2 oz. fii bread crumbs, seasoning to taste, wineglassful of water
Cook this with the app: pantry check, scaling, and the assistant.