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Cheese Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
413Calories
26 gProtein
26 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein26 g
Carbohydrates26 g
Fiber1.1 g
Sugars1.9 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol109 mg
Sodium1434 mg
Potassium203 mg
Calcium685 mg
Iron1.7 mg
Magnesium37 mg
Phosphorus519 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.5 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate35 mcg
Choline51 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 38. The excerpt below is the record exactly as published.
Cheese Pudding’. i teacup ful Breadcrumbs, ioz. grated Cheese, i Egg. Pepper and Salt. About a pint of Milk
Cook this with the app: pantry check, scaling, and the assistant.