vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pear, Peach and Apple Pudding
From Original White House Cookbook, 1887
Serves 3
Apples or peaches may be substituted.
Presented as published in 1887. 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
170Calories
9 gProtein
20 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories170 kcal
Protein9.1 g
Carbohydrates20 g
Fiber3.5 g
Sugars11 g
Total Fat6.5 g
Saturated Fat2.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol248 mg
Sodium101 mg
Potassium229 mg
Calcium53 mg
Iron1.5 mg
Magnesium18 mg
Phosphorus148 mg
Zinc1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C4.9 mg
Vitamin A108 mcg
Vitamin E0.8 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate43 mcg
Choline202 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 259. The excerpt below is the record exactly as published.
PEAR, PEACH AND APPLE PUDDING. Pare some nice ripe pears (to weigh about three-fourths of a pound) ; put them in a saucepan with a few cloves, some lemon or orange peel, and 384 DUMPLINGS AND PUDDINGS. stew about a quarter of an hour in two cupfuls of water ; put them in your pudding-dish, and having made the following custard, one pint of cream, or milk, four eggs, sugar to taste, a pinch of salt and a tablespoon- ful of flou
Cook this with the app: pantry check, scaling, and the assistant.