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Plain Apple Pudding
From Twentieth century home cook book, 1905
Serves 4
Serve hot with hard sauce.
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
240Calories
7 gProtein
48 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories240 kcal
Protein6.8 g
Carbohydrates48 g
Fiber0 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol1.1 mg
Sodium293 mg
Potassium85 mg
Calcium12 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0.6 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 17. The excerpt below is the record exactly as published.
Plain Apple Pudding. — Pare, quarter and core apples to fill a small dish rather more than half, and pour in water two inches deej). Make a crust of one pint of flour, one-half teaspoonful of salt, and baking powder enough to make it light. Add a level teaspoonful of lard
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