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Scalloped Apple Pudding
From Superior cook book, 1905
Serves 3
Recipe by Mrs. J. E. Suess.
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
611Calories
9 gProtein
140 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein8.7 g
Carbohydrates140 g
Fiber5.6 g
Sugars95 g
Total Fat12 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol39 mg
Sodium410 mg
Potassium322 mg
Calcium119 mg
Iron3.1 mg
Magnesium34 mg
Phosphorus131 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C9.3 mg
Vitamin A4.8 mcg
Vitamin E0.2 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate63 mcg
Choline23 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 71. The excerpt below is the record exactly as published.
Scalloped Apple Pudding. Three eups a])ples chopped, l^-i cups bread crumbs, 1 cup sugar, 14 teaspoon cinnamon, 14 teaspoon nutmeg, 2 tablespoons butter, 1/. lemon, juice and rind, 1^4 cup water
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