Peggy's Pudding

Name: Peggy's Pudding
Ingredients: two cups of fine bread crumbs; three cups of chopped apples; one cup of sugar; one teaspoon of mace; half a teaspoon of all-spice; two teaspoons of butter; one tablespoon of salt

From Cooks in clover, 1889

Serve with hard sauce.

Presented as published in 1889. 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

2025Calories

36 gProtein

452 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories2025 kcal

Protein36 g

Carbohydrates452 g

Fiber21 g

Sugars283 g

Total Fat23 g

Saturated Fat3.6 g

Monounsaturated Fat3 g

Polyunsaturated Fat5.8 g

Cholesterol23 mg

Sodium12044 mg

Potassium1177 mg

Calcium483 mg

Iron13 mg

Magnesium141 mg

Phosphorus503 mg

Zinc3.9 mg

Copper0.9 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A38 mcg

Vitamin E1 mg

Vitamin K114 mcg

Vitamin B60.7 mg

Vitamin B120.8 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)15 mg

Folate287 mcg

Choline58 mg

Caffeine0 mg

Water602 g

As published

This recipe was extracted from Cooks in clover (1889), page 38. The excerpt below is the record exactly as published.

Peggy's Pudding. — Two cups of fine bread icrumbs, three cups of chopped apples, one cup of sugar, one teaspoon of mace, half a teaspoon of all- spice, two teaspoons of butter, one tablespoon of salt

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