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Rolled Apple Pudding
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
630Calories
10 gProtein
145 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein9.8 g
Carbohydrates145 g
Fiber4.7 g
Sugars87 g
Total Fat15 g
Saturated Fat1.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol39 mg
Sodium318 mg
Potassium489 mg
Calcium109 mg
Iron3.8 mg
Magnesium41 mg
Phosphorus172 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C14 mg
Vitamin A26 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate102 mcg
Choline22 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 323. The excerpt below is the record exactly as published.
Rolled Apple Pudding. In making this pudding there must be taken a pint of unsifted flour, three pints of pared and chopped apples, one cupful of sugar, four table-spoonfuls of butter, about a quarter of a nutmeg, two teaspoonfuls of baking-powder, half a teaspoonful of salt, and one cupful of milk
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