Cheese Pudding
From Left overs, 1898
Presented as published in 1898. 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
107Calories
6 gProtein
1 gCarbs
9 gFat
Full nutrition (29 nutrients)
Calories107 kcal
Protein6.1 g
Carbohydrates0.6 g
Sugars0.1 g
Total Fat8.9 g
Saturated Fat5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol26 mg
Sodium172 mg
Potassium20 mg
Calcium186 mg
Iron0 mg
Magnesium7 mg
Phosphorus120 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin A83 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.5 mcg
Water9.6 g
As published
This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 14. The excerpt below is the record exactly as published.
Cheese Pudding Toast slices of stale bread until a golden brown and crisp to the centre. This is best done in the oven. Put a layer of this toasted bread in the bottom of a baking dish ; put over a quarter of a cup of grated or chopped cheese, sprinkle with salt and red pepper ; then another layer of bread, another of cheese and the last of bread. Pour over suffi- cient milk to moisten the brea
Cook this with the app: pantry check, scaling, and the assistant.