Swiss Pudding

Name: Swiss Pudding
Ingredients: 1 breakfastcupful of breadcrumbs; 2 ozs. suet; i lb. sugar; I lb. of apples; A little nutmeg; A little water

From The St. Mungo cookery book, 1904

Recipe by 'Cynica'.

Presented as published in 1904. 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

2822Calories

15 gProtein

578 gCarbs

60 gFat

Full nutrition (33 nutrients)

Calories2822 kcal

Protein15 g

Carbohydrates578 g

Fiber10 g

Sugars504 g

Total Fat60 g

Saturated Fat31 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.9 g

Cholesterol39 mg

Sodium701 mg

Potassium612 mg

Calcium202 mg

Iron5.2 mg

Magnesium61 mg

Phosphorus215 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A9.1 mcg

Vitamin E1.2 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.8 mg

Folate102 mcg

Choline32 mg

Caffeine0 mg

Water402 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 43. The excerpt below is the record exactly as published.

SWISS PUDDING. 1 breakfastcupful of breadcrumbs. 2 ozs. suet. i lb. sugar. I lb. of apples. A little nutmeg. A little water

Cook this with the app: pantry check, scaling, and the assistant.