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Cheese Pudding

Name: Cheese Pudding
Yield: 1 servings
Ingredients: Boil 1% cups of milk; a cupful of bread crumbs; % ounce butter; 2 ozs. grated cheese; the yolk of one egg; salt; pepper

From Magnet users cook book, 1920

Serves 1

—Miss Jane Stormont, Duxbury, Alta.

Presented as published in 1920. 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

941Calories

46 gProtein

102 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories941 kcal

Protein46 g

Carbohydrates102 g

Fiber4.9 g

Sugars24 g

Total Fat50 g

Saturated Fat17 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol126 mg

Sodium1923 mg

Potassium867 mg

Calcium1150 mg

Iron5.5 mg

Magnesium110 mg

Phosphorus910 mg

Zinc5.6 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A246 mcg

Vitamin E1.5 mg

Vitamin K8.1 mcg

Vitamin B60.4 mg

Vitamin B123.1 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)7.6 mg

Folate119 mcg

Choline89 mg

Caffeine0 mg

Water353 g

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 32. The excerpt below is the record exactly as published.

CHEESE PUDDING. Boil 1% cups of milk and pour it over a cupful of bread crumbs, and % ounce butter. Add 2 ozs. grated cheese, the yolk of one egg, salt and pepper

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