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Swiss Pudding
From Soyer's standard cookery, 1912
Serves 5
Presented as published in 1912. 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
599Calories
14 gProtein
128 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein14 g
Carbohydrates128 g
Fiber14 g
Sugars50 g
Total Fat6.9 g
Saturated Fat1.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium697 mg
Potassium689 mg
Calcium263 mg
Iron6.1 mg
Magnesium87 mg
Phosphorus210 mg
Zinc1.8 mg
Copper0.4 mg
Manganese8.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A9.6 mcg
Vitamin E1.3 mg
Vitamin K26 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate100 mcg
Choline32 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 194. The excerpt below is the record exactly as published.
Swiss Pudding. INGREDIENTS. — Twelve large sour baking apples, about six- teen ounces of breadcrumbs, brown sugar, butter, twelve cloves
Cook this with the app: pantry check, scaling, and the assistant.