Swiss Pudding
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves five persons.
Presented as published in 1886. 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
992Calories
48 gProtein
114 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories992 kcal
Protein48 g
Carbohydrates114 g
Fiber0.4 g
Sugars108 g
Total Fat41 g
Saturated Fat17 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol1032 mg
Sodium559 mg
Potassium1170 mg
Calcium695 mg
Iron4.7 mg
Magnesium88 mg
Phosphorus944 mg
Zinc5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C48 mg
Vitamin A516 mcg
Vitamin E3 mg
Vitamin K1.6 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)0.8 mg
Folate152 mcg
Choline447 mg
Caffeine0 mg
Water674 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 44. The excerpt below is the record exactly as published.
Swiss Pudding. For Five Persons. — 6 penny sponge cakes ; 1 glassful of brandy ; 3 whites of eggs ; 1 gill of lemon juice ; 1^ ozs. of castor sugar ; 1 pint of custard, as on page (»8.
Cook this with the app: pantry check, scaling, and the assistant.