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Swiss Pudding
From The new practical housekeeping, 1890
Serves 6
Ensure the batter is soft like cake.
Presented as published in 1890. 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
296Calories
6 gProtein
66 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories296 kcal
Protein5.6 g
Carbohydrates66 g
Fiber0 g
Sugars34 g
Total Fat5.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol41 mg
Sodium481 mg
Potassium71 mg
Calcium57 mg
Iron2.6 mg
Magnesium13 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate71 mcg
Choline25 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 484. The excerpt below is the record exactly as published.
Swiss Pudding, — Sift together two cups flour, heaping tea- spoon baking powder and small teaspoon salt; then cream cup granulated sugar and two tablespoons cold butter ; mix all together, make a wall in the mixture and add one egg, teaspoon lemon extract, and just enough sweet milk
Cook this with the app: pantry check, scaling, and the assistant.