Cheese Pudding

Name: Cheese Pudding
Ingredients: two eggs; a teacupful of cream, or milk; a little salt; a little pepper; two large spoonfuls of rich grated cheese

From The English-Chinese cookery book, 1890

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

207Calories

17 gProtein

3 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories207 kcal

Protein17 g

Carbohydrates2.6 g

Fiber0 g

Sugars0.4 g

Total Fat14 g

Saturated Fat5.5 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol385 mg

Sodium408 mg

Potassium166 mg

Calcium190 mg

Iron1.8 mg

Magnesium17 mg

Phosphorus294 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A195 mcg

Vitamin E1.1 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate48 mcg

Choline296 mg

Caffeine0 mg

Water80 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 41. The excerpt below is the record exactly as published.

CHEESE PUDDING. WELL beat two eggs, add to them a teacupful of cream, or milk, a little salt and pepper, and two large spoonfuls of rich grated cheese

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