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Geneva Pudding

Name: Geneva Pudding
Yield: 6 servings
Ingredients: Four pounds of sour cooking apples; six ounces of rice; two ounces of butter; about three pints of milk; one-half of a teaspoonful of ground cinnamon; salt

From Soyer's standard cookery, 1912

Serves 6

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

395Calories

11 gProtein

73 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories395 kcal

Protein11 g

Carbohydrates73 g

Fiber4.4 g

Sugars42 g

Total Fat16 g

Saturated Fat4.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol51 mg

Sodium1712 mg

Potassium673 mg

Calcium327 mg

Iron1.5 mg

Magnesium49 mg

Phosphorus314 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.3 mcg

Vitamin C12 mg

Vitamin A84 mcg

Vitamin E0.3 mg

Vitamin K1.9 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.7 mg

Folate66 mcg

Choline55 mg

Caffeine0 mg

Water482 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 184. The excerpt below is the record exactly as published.

Geneva Pudding. INGREDIENTS. — Four pounds of sour cooking apples, six ounces of rice, two ounces of butter, sugar, about three pints of milk, one-half of a teaspoonful of ground cinnamon, salt

Cook this with the app: pantry check, scaling, and the assistant.