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Cheese Pudding
From The "A1" cookery book, 1901
Serves 6
Half the quantity makes a small dish.
Presented as published in 1901. 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
488Calories
24 gProtein
60 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein24 g
Carbohydrates60 g
Fiber3.4 g
Sugars5.3 g
Total Fat20 g
Saturated Fat7.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol107 mg
Sodium1243 mg
Potassium257 mg
Calcium495 mg
Iron4.1 mg
Magnesium49 mg
Phosphorus409 mg
Zinc3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A116 mcg
Vitamin E0.4 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate91 mcg
Choline67 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 96. The excerpt below is the record exactly as published.
Cheese Pudding. — | lb. grated cheese, i lb. grated bread- crumbs, 1 oz. butter, 2 eggs, 4 tablespoons milk
Cook this with the app: pantry check, scaling, and the assistant.