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Lowell Pudding
From The Toronto Cook Book, 1915
Serves 4
To be eaten with sauce.
Presented as published in 1915. 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
422Calories
2 gProtein
110 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein1.6 g
Carbohydrates110 g
Fiber8 g
Sugars62 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium496 mg
Calcium47 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate1.6 mcg
Choline19 mg
Caffeine0 mg
Water472 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 83. The excerpt below is the record exactly as published.
Lowell Pudding Pare and core twelve apples and place in pudding dish. Put a little sugar and cinnamon in the centre of each apple (from which core has been taken) ; take one cup tapioca
Cook this with the app: pantry check, scaling, and the assistant.