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Swiss Jumble
From Tried favourites cookery book, 1909
Serves 8
Presented as published in 1909. 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
359Calories
6 gProtein
58 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories359 kcal
Protein6.2 g
Carbohydrates58 g
Fiber0 g
Sugars14 g
Total Fat12 g
Saturated Fat4.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.2 g
Cholesterol10 mg
Sodium119 mg
Potassium78 mg
Calcium76 mg
Iron3.3 mg
Magnesium15 mg
Phosphorus86 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline5.3 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 123. The excerpt below is the record exactly as published.
Swiss Jumble. i lb. Flour, 3 oz. Lard, 4 oz. Sugar, 2 teaspoonfuls Baking Powder, and about 1 gill sweet Milk
Cook this with the app: pantry check, scaling, and the assistant.