Pudding, Apple
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
1847Calories
26 gProtein
188 gCarbs
110 gFat
Full nutrition (32 nutrients)
Calories1847 kcal
Protein26 g
Carbohydrates188 g
Fiber0 g
Sugars13 g
Total Fat110 g
Saturated Fat59 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.6 g
Cholesterol77 mg
Sodium13 mg
Potassium327 mg
Calcium45 mg
Iron13 mg
Magnesium62 mg
Phosphorus262 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate364 mcg
Choline6.4 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 78. The excerpt below is the record exactly as published.
Pudding, Apple. Put into a bowl half a pound of flour; chop finely a quarter of a pound of suet ; add it to the flour with a pinch of salt and mix them well together. Make into a stiff paste with cold water, forming the paste in one lump with the tips of the fingers on the right hand ; roll it out on a floured board. Line a pudding basin with it, cut it evenly round the edges with a sharp knife ; fill it with apples, put a table- spoonful of sug
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