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Cheese Pudding
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
774Calories
41 gProtein
82 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein41 g
Carbohydrates82 g
Fiber4.3 g
Sugars12 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol254 mg
Sodium1874 mg
Potassium549 mg
Calcium889 mg
Iron5.7 mg
Magnesium82 mg
Phosphorus764 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A258 mcg
Vitamin E1 mg
Vitamin K7.4 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)6.5 mg
Folate128 mcg
Choline191 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 41. The excerpt below is the record exactly as published.
Cheese Pudding. — Butter a baking dish, put in a cup of grated breadcrumbs and a half cup grated cheese in la5^ers, or mix and keep some crumbs for the top. Beat an ^^'g slightl}'-, add a half cup of milk
Cook this with the app: pantry check, scaling, and the assistant.