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Minerva’s Pudding
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
442Calories
5 gProtein
84 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein5.4 g
Carbohydrates84 g
Fiber8.5 g
Sugars50 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol27 mg
Sodium222 mg
Potassium477 mg
Calcium106 mg
Iron2 mg
Magnesium33 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A95 mcg
Vitamin E0.6 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate33 mcg
Choline22 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 44. The excerpt below is the record exactly as published.
MINERVA’S PUDDING. Put one quart pared and cored apples, half tablespoon- ful of sugar, half gill of water, a small piece of cinnamon, in a small porcelain-lined kettle ; cook, and then strain through a colander ; line a tin mould with bread crumbs, using melted butter tostick them on;
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