Swiss Pudding
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
1713Calories
25 gProtein
206 gCarbs
90 gFat
Full nutrition (33 nutrients)
Calories1713 kcal
Protein25 g
Carbohydrates206 g
Fiber14 g
Sugars81 g
Total Fat90 g
Saturated Fat47 g
Monounsaturated Fat29 g
Polyunsaturated Fat6.4 g
Cholesterol58 mg
Sodium1253 mg
Potassium756 mg
Calcium337 mg
Iron8.7 mg
Magnesium93 mg
Phosphorus343 mg
Zinc2.9 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E1.6 mg
Vitamin K17 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate183 mcg
Choline45 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 23. The excerpt below is the record exactly as published.
SWISS PUDDING. Ingredients. 6 Ozs. Bread Crumbs. 3 Ozs. Chopped Suet. 2 Tablespoonfuls Sugar. 1 Lb. Apples. 3 Tablespoonfuls Water
Cook this with the app: pantry check, scaling, and the assistant.