vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Pudding
From Cooking for profit, 1886
Serves 4
Presented as published in 1886. 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
274Calories
20 gProtein
7 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein20 g
Carbohydrates7.2 g
Fiber0 g
Sugars0.1 g
Total Fat20 g
Saturated Fat9.6 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol146 mg
Sodium1028 mg
Potassium139 mg
Calcium515 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus409 mg
Zinc2.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A169 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline81 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 14. The excerpt below is the record exactly as published.
Cheese Pudding. Line a small shallow dish with good pastry, beat up two eggs, add half a pound of grated cheese, one quarter ounze of butter, and a seasoning of pepper and salt; mix well, and pour into the lined dish. Cheese Straws, Take equal portions of flour, grated cheese, and butter — one quarter or half a pound of each, according to the number of "straws" required. Add a slight seasoning of salt
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