Cheese Pudding
From Home cookery, 1898
Can ornament with egg whites and cheese before returning to oven.
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
1101Calories
60 gProtein
108 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories1101 kcal
Protein60 g
Carbohydrates108 g
Fiber4.9 g
Sugars31 g
Total Fat70 g
Saturated Fat22 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.3 g
Omega-30.2 g
Cholesterol546 mg
Sodium2113 mg
Potassium1190 mg
Calcium1358 mg
Iron7.2 mg
Magnesium137 mg
Phosphorus1233 mg
Zinc7.4 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A445 mcg
Vitamin E1.7 mg
Vitamin K8.4 mcg
Vitamin B60.6 mg
Vitamin B124.7 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)7.8 mg
Folate166 mcg
Choline405 mg
Caffeine0 mg
Water530 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 62. The excerpt below is the record exactly as published.
Cheese Pudding*. Milk 1 pint. Bread crumbs ^ pint. Butter I oz. Cheese (grated) 2 oz. Eg§*s 2. Mixed mustard, cayenne, and salt to taste.
Cook this with the app: pantry check, scaling, and the assistant.