vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Pudding (2)
From Tried favourites cookery book, 1909
Serves 1
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
690Calories
41 gProtein
16 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein41 g
Carbohydrates16 g
Fiber0 g
Sugars12 g
Total Fat51 g
Saturated Fat28 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol329 mg
Sodium7755 mg
Potassium525 mg
Calcium1130 mg
Iron1.2 mg
Magnesium66 mg
Phosphorus867 mg
Zinc5.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A516 mcg
Vitamin E1.5 mg
Vitamin K2.9 mcg
Vitamin B60.3 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.5 mg
Folate51 mcg
Choline190 mg
Caffeine0 mg
Water295 g
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 (2). 4 oz. Cheese, 1 teacupful Milk, 1 dossertspoouful Elour, 1 Egg, Pepper, Salt, and a tiny pinch of Carbonate of Soda
Cook this with the app: pantry check, scaling, and the assistant.