vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Pudding
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
258Calories
18 gProtein
7 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein18 g
Carbohydrates7.3 g
Fiber0 g
Sugars0.2 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol105 mg
Sodium1011 mg
Potassium124 mg
Calcium510 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus387 mg
Zinc2.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A150 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate9.4 mcg
Choline45 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 215. The excerpt below is the record exactly as published.
Cheese Pudding. Beat up an egg with a teaspoonful of made custard, a quar- ter of a pint of cream or milk and half an ounce of oiled butter. To this add half a pound of grated cheese, season well with salt
Cook this with the app: pantry check, scaling, and the assistant.