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Steamed Apple Pudding
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. Joseph Wylegalla, Maywood, IL.
Presented as published in 1912. 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
539Calories
8 gProtein
66 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories539 kcal
Protein7.5 g
Carbohydrates66 g
Fiber1.2 g
Sugars15 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium3.3 mg
Potassium171 mg
Calcium17 mg
Iron3.6 mg
Magnesium21 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A1.8 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate101 mcg
Choline4.6 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 362. The excerpt below is the record exactly as published.
STEAMED APPLE PUDDING.— Chop Va lb. of beef suet fine and mix with 1 qt. of flour. Peel and core 4 good-sized ap- ples, and chop fine; add 4 tablespoons of sugar, and mix thor- oughly with flour and suet; add enough water to make it hold to- gether
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