Swiss Berry Pudding
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
1239Calories
11 gProtein
304 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories1239 kcal
Protein11 g
Carbohydrates304 g
Fiber25 g
Sugars255 g
Total Fat4.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium293 mg
Potassium737 mg
Calcium266 mg
Iron5.9 mg
Magnesium121 mg
Phosphorus210 mg
Zinc1.7 mg
Copper0.7 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A28 mcg
Vitamin E5.5 mg
Vitamin K94 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.6 mg
Folate161 mcg
Choline40 mg
Caffeine0 mg
Water410 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.
SWISS BERRY PUDDING Cut slices of bread half an inch thick ; remove the crusts and fit them closely together on the bottom and sides of a plain mould, avoiding leaving any spaces. Heat a pint of fresh berries with a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.