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Cheese Pudding
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
661Calories
41 gProtein
18 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories661 kcal
Protein41 g
Carbohydrates18 g
Fiber0.1 g
Sugars0.4 g
Total Fat53 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol331 mg
Sodium2084 mg
Potassium313 mg
Calcium1055 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus841 mg
Zinc5.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A339 mcg
Vitamin E1.1 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline163 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 254. The excerpt below is the record exactly as published.
Cheese Pudding'. — Beat well four eggs, and mix with them loz. of butter melted to oil and 1 gill of cream, then add and mix in 2 table-spoonfuls of sifted breadcrumbs and lib. of grated Cheese
Cook this with the app: pantry check, scaling, and the assistant.