vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sour Apple Pudding
From The Rural cook book, 1907
Serves 2
Serve with whipped cream or creamy sauce.
Presented as published in 1907. 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
876Calories
18 gProtein
170 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories876 kcal
Protein18 g
Carbohydrates170 g
Fiber1.2 g
Sugars65 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol44 mg
Sodium2750 mg
Potassium443 mg
Calcium1356 mg
Iron9.3 mg
Magnesium57 mg
Phosphorus709 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C3.6 mg
Vitamin A133 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline27 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 57. The excerpt below is the record exactly as published.
Sour Apple Pudding. — Peel and slice several sour cooking apples into a pudding dish; add sugar and water as for stewing. Cover and bake until nearly lender. Sift together two cupfuls of flour, three tablespoon- fuls of baking powder, and a scant half teaspoonful of salt. Beat one egg, mix in half a cup of sugai', two tablespoontuls of melted butter and one cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.