Swiss Pudding
From Cookery book and general axioms for plain cookery, 1890
Serve it with Apple Syrup.
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
1070Calories
30 gProtein
209 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1070 kcal
Protein30 g
Carbohydrates209 g
Fiber14 g
Sugars85 g
Total Fat38 g
Saturated Fat3.7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol252 mg
Sodium1320 mg
Potassium817 mg
Calcium367 mg
Iron9.4 mg
Magnesium98 mg
Phosphorus435 mg
Zinc3.4 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D1 mcg
Vitamin C18 mg
Vitamin A89 mcg
Vitamin E0.9 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate206 mcg
Choline187 mg
Caffeine0 mg
Water462 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 36. The excerpt below is the record exactly as published.
SWISS PUDDING. Ingredients : — 1 lb. apples. About 6 oz. bread crumbs. 1 egg- 1 oz. moist sugar, or to taste. 1 oz. butter. 1 or 2 tablespoonfuls of cold water
Cook this with the app: pantry check, scaling, and the assistant.