Cheese Pudding (No. 2)

Name: Cheese Pudding (No. 2)
Ingredients: 4-ozs. bread crumbs; 2 eggs; 2 tablespoonsful grated cheese; Little milk; Little pepper; salt; cayenne

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

655Calories

32 gProtein

84 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories655 kcal

Protein32 g

Carbohydrates84 g

Fiber5.1 g

Sugars7.4 g

Total Fat20 g

Saturated Fat6.8 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol385 mg

Sodium1238 mg

Potassium388 mg

Calcium398 mg

Iron7.3 mg

Magnesium66 mg

Phosphorus481 mg

Zinc3.6 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A195 mcg

Vitamin E1.2 mg

Vitamin K8 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)7.6 mg

Folate169 mcg

Choline313 mg

Caffeine0 mg

Water87 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 11. The excerpt below is the record exactly as published.

Cheese Pudding (No. 2). 4-ozs. bread crumbs. 2 eggs 2 tablespoonsful grated cheese. Little milk. Little pepper, salt and cayenne

Cook this with the app: pantry check, scaling, and the assistant.