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Swiss Apple Pudding
From Cookery for every household, 1914
Serves 3
Presented as published in 1914. 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
767Calories
1 gProtein
65 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories767 kcal
Protein1.4 g
Carbohydrates65 g
Fiber6.6 g
Sugars53 g
Total Fat60 g
Saturated Fat37 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol154 mg
Sodium6.2 mg
Potassium296 mg
Calcium63 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A510 mcg
Vitamin E1.9 mg
Vitamin K6.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline26 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 670. The excerpt below is the record exactly as published.
Swiss Apple Pudding 11 lbs. apples. | pt. water. 3 or 4 oz. sugar. Grated rind and juice of | lemon. 3 or 4 slices bread and butter
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