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Stewed Apple Pudding
From Miss Parloa's kitchen companion, 1887
Serves 4
Serve with molasses sauce or any sweet sauce.
Presented as published in 1887. 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
487Calories
10 gProtein
110 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein10 g
Carbohydrates110 g
Fiber5.8 g
Sugars49 g
Total Fat3.5 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.3 mg
Sodium553 mg
Potassium582 mg
Calcium242 mg
Iron4.1 mg
Magnesium43 mg
Phosphorus227 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C18 mg
Vitamin A28 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.7 mg
Folate100 mcg
Choline26 mg
Caffeine0 mg
Water509 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 324. The excerpt below is the record exactly as published.
Stewed Apple Pudding. The materials needed are : two quarts of pared and quartered tart apples, half a pint of water, a slight grat- ing of nutmeg, one pint of flour, two scant teaspoonfuls of baking-powder, half a teaspoonful of salt, one tea- spoonful of sugar, and a scant teacupful of milk
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