vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Swiss Pudding
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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
450Calories
8 gProtein
32 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein7.9 g
Carbohydrates32 g
Fiber0 g
Sugars28 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol266 mg
Sodium88 mg
Potassium145 mg
Calcium76 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus144 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 232. The excerpt below is the record exactly as published.
Swiss Pudding. Beat to a strong froth six eggs with six ounces of pow- dered sugar, and then stir in a pint of good cream
Cook this with the app: pantry check, scaling, and the assistant.