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Rich Apple Pudding
From Miss Cameron's cookery book, 1898
Serves 8
Presented as published in 1898. 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
645Calories
8 gProtein
70 gCarbs
32 gFat
Full nutrition (35 nutrients)
Calories645 kcal
Protein7.6 g
Carbohydrates70 g
Fiber2.4 g
Sugars51 g
Total Fat32 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol112 mg
Sodium149 mg
Potassium422 mg
Calcium85 mg
Iron2.1 mg
Magnesium37 mg
Phosphorus144 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C53 mg
Vitamin A44 mcg
Vitamin E1.9 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate30 mcg
Choline83 mg
Caffeine0 mg
Alcohol9.3 g
Water92 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 61. The excerpt below is the record exactly as published.
Rich Apple Pudding. Quarter lb. of bread crumbs, J lb. of suet, J lb. of cur- rants, J lb. sultanas, \ lb. of apples, \ lb. of moist sugar, 4 eggs, 1 oz. of sweet almonds, a little grated nutmeg, 1 small glass of brandy
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