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Cheese Pudding

Name: Cheese Pudding
Yield: 1 servings
Ingredients: Quarter lb. grated cheese; 2 oz. bread crumbs; 1 oz. butter; 1/2 pint milk; 1 egg; cayenne pepper; salt; 1 teaspoonful of made mustard

From Miss Cameron's cookery book, 1898

Serves 1

Presented as published in 1898. 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

999Calories

58 gProtein

81 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories999 kcal

Protein58 g

Carbohydrates81 g

Fiber9.4 g

Sugars18 g

Total Fat75 g

Saturated Fat25 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol380 mg

Sodium12273 mg

Potassium1264 mg

Calcium1481 mg

Iron6.2 mg

Magnesium138 mg

Phosphorus1236 mg

Zinc8.1 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D3.3 mcg

Vitamin C19 mg

Vitamin A937 mcg

Vitamin E8.7 mg

Vitamin K26 mcg

Vitamin B61 mg

Vitamin B123.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)6.3 mg

Folate117 mcg

Choline228 mg

Caffeine0 mg

Water289 g

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 54. The excerpt below is the record exactly as published.

Cheese Pudding. Quarter lb. grated cheese (any cheese will do), 2 oz. bread crumbs, 1 oz. butter, £ pint milk, 1 egg f cayenne pepper, salt, 1 teaspoonful of made mustard

Cook this with the app: pantry check, scaling, and the assistant.