Cheese Pudding

Name: Cheese Pudding
Ingredients: One quart of bread crumbs; one of apples, cut very fine; half a cupful of suet, chopped very fine; one cupful of English currants; the rind and juice of two lemons; four eggs, well beaten

From Ransom's family receipt book, 1885, 1885

Presented as published in 1885. 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

3492Calories

89 gProtein

446 gCarbs

155 gFat

Full nutrition (34 nutrients)

Calories3492 kcal

Protein89 g

Carbohydrates446 g

Fiber37 g

Sugars123 g

Total Fat155 g

Saturated Fat74 g

Monounsaturated Fat49 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol824 mg

Sodium3459 mg

Potassium2227 mg

Calcium1002 mg

Iron26 mg

Magnesium263 mg

Phosphorus1257 mg

Zinc9.7 mg

Copper1.6 mg

Manganese4.4 mg

Vitamin D4 mcg

Vitamin C142 mg

Vitamin A340 mcg

Vitamin E5 mg

Vitamin K39 mcg

Vitamin B61.4 mg

Vitamin B123.6 mcg

Thiamin (B1)4.5 mg

Riboflavin (B2)3 mg

Niacin (B3)30 mg

Folate579 mcg

Choline698 mg

Caffeine0 mg

Water1143 g

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 9. The excerpt below is the record exactly as published.

One quart of bread crumbs, one of aoples. cut very fine; half a cupful of suet, chopped very fine; one cupful of English currants, the rind and juice of two lemons, four eggs, well beaten

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