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Steamed Apple Pudding I
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
79Calories
1 gProtein
19 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein0.6 g
Carbohydrates19 g
Fiber1.6 g
Sugars15 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium138 mg
Potassium115 mg
Calcium8.4 mg
Iron0.2 mg
Magnesium5.7 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline4.1 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 228. The excerpt below is the record exactly as published.
STEAMED APPLE PUDDING I Baking-Powder Biscuit dough (p. 90) Y4 teaspoon salt 1 tablespoon sugar V4 teaspoon nutmeg 4 apples, cut in eighths
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