Cheese-and-Pimiento Pudding

Name: Cheese-and-Pimiento Pudding
Ingredients: 2 thick slices bread; 2 c. milk; 2 tb. butter; 2 eggs; 2 pimientos (cut small); 1 tsp. salt; f c. chopped cheese; ^ tsp. paprika; tsp. mustard

From The practical cookbook, 1917

Presented as published in 1917. 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

816Calories

47 gProtein

55 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories816 kcal

Protein47 g

Carbohydrates55 g

Fiber1.8 g

Sugars27 g

Total Fat67 g

Saturated Fat23 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.3 g

Omega-30.3 g

Cholesterol546 mg

Sodium3308 mg

Potassium1013 mg

Calcium1162 mg

Iron4.1 mg

Magnesium103 mg

Phosphorus1009 mg

Zinc5.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A510 mcg

Vitamin E2 mg

Vitamin K2.5 mcg

Vitamin B60.6 mg

Vitamin B124.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)3.6 mg

Folate59 mcg

Choline381 mg

Caffeine0 mg

Water552 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 61. The excerpt below is the record exactly as published.

heese-ani>-Pimiento Pudding 2 thick slices bread 2 c. milk 2 tb. butter 2 eggs 2 pimientos (cut small) 1 tsp. salt ' f c. chopped cheese ^ tsp. paprika \ tsp. mustard

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