Pudding without Eggs
From Cookery, 1897
Presented as published in 1897. 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
511Calories
16 gProtein
79 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories511 kcal
Protein16 g
Carbohydrates79 g
Sugars80 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium732 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Water429 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 44. The excerpt below is the record exactly as published.
Pudding without. Eggs. — Peel, core, and slice some good sharp cooking apples, and lay them in a pan with a little water, some lemon-juice, some thinly-prepared lemon rind, and sugar to taste ; let them stew till tender, lay them in a pie dish ; mix one and a half ounces of oswego with two ounces of sugar and some cold milk, heat over the fire a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.