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Baked Cheese Pudding
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
609Calories
41 gProtein
23 gCarbs
50 gFat
Full nutrition (31 nutrients)
Calories609 kcal
Protein41 g
Carbohydrates23 g
Sugars7.9 g
Total Fat50 g
Saturated Fat22 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol157 mg
Sodium2191 mg
Potassium470 mg
Calcium1277 mg
Iron0.6 mg
Magnesium62 mg
Phosphorus938 mg
Zinc6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin A329 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B122.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate7.3 mcg
Choline46 mg
Water173 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 73. The excerpt below is the record exactly as published.
BAKED CHEESE PUDDING. Two cupfuls of broken crackers or stale bread, one cupful of grated cheese, Gruyere or any mild variety; place in a buttered baking dish alternate layers of crackers and cheese, a dust of salt and pepper and small pieces of butter. When the dish is full pour in sufiScient cold milk to two-thirds fill the dish
Cook this with the app: pantry check, scaling, and the assistant.