Normandy Pudding

Name: Normandy Pudding
Ingredients: Six ounces Bread-crumbs; Six ounces castor Sugar; Six small sour cooking Apples; One Lemon; One saltspoonful ground Cloves; One teaspoonful of ground Cin- namon; Whites of six Eggs

From The Apsley cookery book, 1905

The use of rum or brandy is optional.

Presented as published in 1905. 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

1654Calories

42 gProtein

325 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1654 kcal

Protein42 g

Carbohydrates325 g

Fiber19 g

Sugars285 g

Total Fat31 g

Saturated Fat9.9 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.4 g

Omega-30.1 g

Cholesterol1116 mg

Sodium489 mg

Potassium1587 mg

Calcium281 mg

Iron7.3 mg

Magnesium102 mg

Phosphorus736 mg

Zinc4.6 mg

Copper0.6 mg

Manganese3.5 mg

Vitamin D6 mcg

Vitamin C96 mg

Vitamin A503 mcg

Vitamin E4.3 mg

Vitamin K15 mcg

Vitamin B61 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)1.4 mg

Folate153 mcg

Choline926 mg

Caffeine0 mg

Water1255 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 63. The excerpt below is the record exactly as published.

Normandy Pudding. Ingredients . Six ounces Bread-crumbs. Six ounces castor Sugar. Six small sour cooking Apples. One Lemon. One saltspoonful ground Cloves. One teaspoonful of ground Cin- namon. Whites of six Eggs

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