Baked Cheese Pudding
From Durham cook book ..., 1921
To a tin holding one quart, use one egg and a cup of milk, and one-half pound of cheese.
Presented as published in 1921. 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
1305Calories
73 gProtein
47 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories1305 kcal
Protein73 g
Carbohydrates47 g
Fiber1.4 g
Sugars16 g
Total Fat92 g
Saturated Fat50 g
Monounsaturated Fat21 g
Polyunsaturated Fat5 g
Omega-30.4 g
Cholesterol442 mg
Sodium1933 mg
Potassium679 mg
Calcium2058 mg
Iron3.3 mg
Magnesium112 mg
Phosphorus1452 mg
Zinc11 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A875 mcg
Vitamin E2.3 mg
Vitamin K5.6 mcg
Vitamin B60.4 mg
Vitamin B124.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)3.3 mg
Folate71 mcg
Choline190 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 40. The excerpt below is the record exactly as published.
BAKED CHEESE PUDDING. Cut slices of bread thin, remove crusts and butter well. Butter a pan and lay pieces of bread in bottom. Cover with thin slices of cheese, salt and a speck of red pepper. Continue doing this until tin is full, then beat one egg in cup of milk and pour over bread and cheese and bake in hot oven twenty minutes. To a tin holding one quart, use one egg and a cup of milk, and one-half pound of cheese
Cook this with the app: pantry check, scaling, and the assistant.