Cheese Pudding

Name: Cheese Pudding
Ingredients: Chop }i \h, of cheese; four slices of bread; i pint of milk

From Allied cookery, 1916

A simple and nutritious Welsh dish.

Presented as published in 1916. 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

1542Calories

80 gProtein

87 gCarbs

97 gFat

Full nutrition (32 nutrients)

Calories1542 kcal

Protein80 g

Carbohydrates87 g

Fiber2.8 g

Sugars31 g

Total Fat97 g

Saturated Fat54 g

Monounsaturated Fat21 g

Polyunsaturated Fat5.4 g

Omega-30.6 g

Cholesterol285 mg

Sodium2241 mg

Potassium1046 mg

Calcium2456 mg

Iron4.4 mg

Magnesium151 mg

Phosphorus1667 mg

Zinc11 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D4.7 mcg

Vitamin A873 mcg

Vitamin E1.9 mg

Vitamin K5.4 mcg

Vitamin B60.6 mg

Vitamin B125 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2 mg

Niacin (B3)6.3 mg

Folate48 mcg

Choline87 mg

Water555 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 20. The excerpt below is the record exactly as published.

CHEESE PUDDING (A simple and nutritious Welsh dish) Chop }i \h, of cheese. Toast and butter four slices of bread. Put two slices in the bottom of a dish, cover with half the cheese, sprinkle a little salt and pepper, put in the dish the other two slices of buttered bread and cover with the remaining cheese. Pour over i pint of milk

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