Cheese Pudding
From The Memorial Hall cook book, 1919
Recipe by Mrs. Elizabeth Shadel.
Presented as published in 1919. 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
1452Calories
89 gProtein
82 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1452 kcal
Protein89 g
Carbohydrates82 g
Fiber1.4 g
Sugars25 g
Total Fat85 g
Saturated Fat46 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.4 g
Omega-30.5 g
Cholesterol281 mg
Sodium4431 mg
Potassium1220 mg
Calcium2665 mg
Iron3 mg
Magnesium149 mg
Phosphorus2013 mg
Zinc12 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A705 mcg
Vitamin E1.9 mg
Vitamin K13 mcg
Vitamin B60.5 mg
Vitamin B125.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)3.6 mg
Folate77 mcg
Choline162 mg
Caffeine0 mg
Water499 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 25. The excerpt below is the record exactly as published.
Cheese Pudding Melt % lb. grated cheese in 1 pt. milk, add 4 or 6 rolled soda crackers and 1 beaten egg. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.