Cheese Pudding
From Food study, 1917
Presented as published in 1917. 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
812Calories
34 gProtein
116 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein34 g
Carbohydrates116 g
Fiber6 g
Sugars19 g
Total Fat23 g
Saturated Fat10 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol75 mg
Sodium1472 mg
Potassium677 mg
Calcium745 mg
Iron6.8 mg
Magnesium93 mg
Phosphorus622 mg
Zinc4 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A161 mcg
Vitamin E0.5 mg
Vitamin K8 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.9 mg
Folate169 mcg
Choline105 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 135. The excerpt below is the record exactly as published.
CHEESE PUDDING — a luncheon dish. \ c. milk j c. bread crumbs | egg, beaten slightly 3 tbsp. grated cheese Salt and pepper Bake in a buttered dish, until firm. C. PREPARE WELSH RABBIT. 1 oz. cheese Cayenne or paprika £ tsp. butter \ egg, beaten slightly
Cook this with the app: pantry check, scaling, and the assistant.