Steamed Apple Pudding
From The home science cook book, 1902
Use thick cream and maple syrup as sauce.
Presented as published in 1902. 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
261Calories
4 gProtein
61 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein4.2 g
Carbohydrates61 g
Fiber4.9 g
Sugars18 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium537 mg
Potassium226 mg
Calcium160 mg
Iron16 mg
Magnesium21 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate64 mcg
Choline12 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 75. The excerpt below is the record exactly as published.
Steamed Apple Pudding. Slice tart apples into a deep granite basin. Cover with very light bread dough, into which has been worked a large spoonful of butter. Set in a warm place for an hour. Then lift the edge of the dough, pour in from one-half to one pint of boiling water
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