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Swiss Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Pudding can be served hot or cold.
Presented as published in 1913. 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
344Calories
1 gProtein
56 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories344 kcal
Protein0.6 g
Carbohydrates56 g
Fiber2.9 g
Sugars50 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.7 mg
Potassium241 mg
Calcium34 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Choline8.3 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 103. The excerpt below is the record exactly as published.
Swiss Pudding Coffee *Swiss Pudding—1% cups bread- crumbs, 1 pound apples, 4 table- spoons brown sugar, 2 tablespoons Crisco, and grated lemon_ rind
Cook this with the app: pantry check, scaling, and the assistant.