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Steamed Apple Pudding
From The Swedish, French, American cook book, 1918
Serves 4
Serve with a hard or foam sauce or any kind of a wine sauce.
Presented as published in 1918. 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
599Calories
12 gProtein
123 gCarbs
13 gFat
Full nutrition (35 nutrients)
Calories599 kcal
Protein12 g
Carbohydrates123 g
Fiber5.8 g
Sugars83 g
Total Fat13 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol116 mg
Sodium444 mg
Potassium466 mg
Calcium269 mg
Iron3.1 mg
Magnesium42 mg
Phosphorus327 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C11 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate65 mcg
Choline100 mg
Caffeine0 mg
Alcohol2.3 g
Water316 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 553. The excerpt below is the record exactly as published.
Steamed Apple Pudding Pouding aux Pommes, cuit a la vapeur Two tablespoons butter, two eggs, one cup sugar, one teaspoon cinnamon, nutmeg, ginger, two tablespoons brandy, one and a half cups of bread crumbs, three tablespoons flour, one cup of milk, one teaspoon of Royal baking powder, six apples (cored, peeled, and chopped)
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