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Switzerland Pudding
From The new Kentucky home cook book, 1884
Serves 3
Presented as published in 1884. 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
405Calories
22 gProtein
38 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein22 g
Carbohydrates38 g
Fiber0.8 g
Sugars30 g
Total Fat19 g
Saturated Fat8.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol349 mg
Sodium242 mg
Potassium668 mg
Calcium451 mg
Iron2 mg
Magnesium53 mg
Phosphorus509 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.8 mcg
Vitamin C2.4 mg
Vitamin A239 mcg
Vitamin E1.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1 mg
Folate53 mcg
Choline305 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 125. The excerpt below is the record exactly as published.
SWITZERLAND PUDDING. Make a thin batter of five eggs, erne quart of milk, and flour. Pare and core enough good cooking apples to cover the bottom of a pan; fill the holes with sugar
Cook this with the app: pantry check, scaling, and the assistant.