New England Pandowdy

Name: New England Pandowdy
Ingredients: Fill a deep earthen or porcelain-lined pudding dish with peeled and cored tart apples.; Add one or two tablespoons water; sprinkle with sugar; season with nutmeg or cinnamon; cover with a baking-powder biscuit crust

From New Delineator recipes., 1929

Any sweetened stewed, canned or fresh fruit may be used instead of the apples.

Presented as published in 1929. 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

86Calories

0 gProtein

23 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories86 kcal

Protein0.5 g

Carbohydrates23 g

Fiber2.3 g

Sugars18 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium0.4 mg

Potassium162 mg

Calcium9.4 mg

Iron0.1 mg

Magnesium7.3 mg

Phosphorus20 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C7.2 mg

Vitamin A3.6 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate0 mcg

Choline6.1 mg

Caffeine0 mg

Water171 g

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 71. The excerpt below is the record exactly as published.

NEW ENGLAND PANDOWDY Fill a deep earthen or porcelain-Hned pudding dish with peeled and cored tart apples. Add one or two tablespoons water to make a little juice, sprinkle with sugar, season with nutmeg or cinna- mon and cover with a baking-powder biscuit crust

Cook this with the app: pantry check, scaling, and the assistant.