Cheese Pudding
From Food study, 1917
A luncheon dish.
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
667Calories
32 gProtein
87 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein32 g
Carbohydrates87 g
Fiber4.9 g
Sugars13 g
Total Fat21 g
Saturated Fat8.7 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol220 mg
Sodium1307 mg
Potassium505 mg
Calcium577 mg
Iron6.2 mg
Magnesium75 mg
Phosphorus545 mg
Zinc3.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A171 mcg
Vitamin E0.8 mg
Vitamin K7.7 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.3 mg
Folate140 mcg
Choline188 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 135. The excerpt below is the record exactly as published.
CHEESE PUDDING 281 2. Plan five school lunches for a child of ten. 3. Sum up the principal points concerned in the feeding of children. LX CHEESE CHEESE PUDDING WELSH RABBIT A. Class Experiments. EFFECT OF EXTREME HEAT ON CHEESE. 1. Heat a small piece of cheese for some time in a hot frying pan. Allow it to cool, and examine. What two constituents do you find present? What is the effect of extreme heat on protein ? on fat ? 2. Heat another small piece of cheese in a double boiler (or over water). After the cheese is melted, cool it, and compare with (1). What precautions must be taken in cooking cheese ? B. PREPARE CHEESE PUDDING — a luncheon dish. \ c. milk j c. bread crumbs | egg, beaten slightly 3 tbsp. grated cheese Salt and pepper
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Cook this with the app: pantry check, scaling, and the assistant.