Swedish Pudding

Name: Swedish Pudding
Ingredients: two tablespoons of honey; one of softened butter; one of sugar; four of bread crumbs; the juice of half a lemon; a beaten egg; two tablespoons of flour; half a cup of milk; a tablespoon of kirsch; the whites of two more eggs

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

568Calories

22 gProtein

90 gCarbs

21 gFat

Full nutrition (35 nutrients)

Calories568 kcal

Protein22 g

Carbohydrates90 g

Fiber1.4 g

Sugars56 g

Total Fat21 g

Saturated Fat4.2 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol232 mg

Sodium319 mg

Potassium402 mg

Calcium238 mg

Iron3.3 mg

Magnesium40 mg

Phosphorus292 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2.2 mcg

Vitamin C20 mg

Vitamin A119 mcg

Vitamin E0.7 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)3.1 mg

Folate88 mcg

Choline176 mg

Caffeine0 mg

Alcohol5.6 g

Water267 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 79. The excerpt below is the record exactly as published.

SWEDISH PUDDING Mix two tablespoons of honey, one of softened butter, one of sugar, four of bread crumbs and the juice of half a lemon. Add a beaten egg, two tablespoons of flour, half a cup of milk and a tablespoon of kirsch, and beat hard. Fold in the whites of two more eggs

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