Cheese Pudding
From Cookery book, 1940
Sufficient for 4 people.
Presented as published in 1940. 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
2945Calories
180 gProtein
177 gCarbs
192 gFat
Full nutrition (34 nutrients)
Calories2945 kcal
Protein180 g
Carbohydrates177 g
Fiber2.6 g
Sugars98 g
Total Fat192 g
Saturated Fat94 g
Monounsaturated Fat38 g
Polyunsaturated Fat7.7 g
Omega-30.6 g
Cholesterol621 mg
Sodium7608 mg
Potassium3719 mg
Calcium5764 mg
Iron4.4 mg
Magnesium385 mg
Phosphorus4404 mg
Zinc25 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D19 mcg
Vitamin C0 mg
Vitamin A1464 mcg
Vitamin E2.9 mg
Vitamin K10 mcg
Vitamin B61.6 mg
Vitamin B1216 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)4.2 mg
Niacin (B3)6.1 mg
Folate83 mcg
Choline407 mg
Caffeine0 mg
Water1810 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 22. The excerpt below is the record exactly as published.
Cheese Pudding (Sufficient for 4 people.) , Number 6. Time 30 minutes. Shelf 3rd. 13 ozs. grated cheese. 4 pint milk. 2 ozs. fresh breadcrumbs. Salt and cayenne pepper. I egg. Nutmeg. 1 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.