vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Pudding
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
393Calories
20 gProtein
21 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein20 g
Carbohydrates21 g
Fiber0.7 g
Sugars0.6 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol85 mg
Sodium1104 mg
Potassium152 mg
Calcium538 mg
Iron1.1 mg
Magnesium26 mg
Phosphorus398 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A169 mcg
Vitamin E0.4 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate32 mcg
Choline30 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 204. The excerpt below is the record exactly as published.
Oheese Pudding With two beaten eggs stir half an ounce of melted butter and half a gill of cream. When these are well mixed, add a tablespoon of sifted bread crumbs and half a pound of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.