vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Pudding (1)
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
573Calories
27 gProtein
57 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein27 g
Carbohydrates57 g
Fiber2.6 g
Sugars6.3 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.3 g
Omega-30.3 g
Cholesterol150 mg
Sodium2660 mg
Potassium211 mg
Calcium654 mg
Iron4.3 mg
Magnesium49 mg
Phosphorus437 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A219 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.4 mg
Folate24 mcg
Choline74 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 88. The excerpt below is the record exactly as published.
Cheese Pudding: (1). i lb. Bread, grated; lb. Cheese, grated; 2 Eggs, Pepper, Salt, a pinch of Carbonate of Soda, and Milk
Cook this with the app: pantry check, scaling, and the assistant.