Cottage Cheese Pudding

Name: Cottage Cheese Pudding
Ingredients: Two cups of cheese curd; a half cup of sugar; half cup of English currants; one-fourth cup of bread crumbs; one-fourth cup of melted butter; two eggs lightly beaten

From Simple cooking of wholesome food for the farm home, 1913

Presented as published in 1913. 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

1525Calories

73 gProtein

143 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories1525 kcal

Protein73 g

Carbohydrates143 g

Fiber1.2 g

Sugars102 g

Total Fat75 g

Saturated Fat43 g

Monounsaturated Fat21 g

Polyunsaturated Fat4.1 g

Omega-30.2 g

Cholesterol575 mg

Sodium2052 mg

Potassium810 mg

Calcium550 mg

Iron3.1 mg

Magnesium70 mg

Phosphorus1006 mg

Zinc4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A528 mcg

Vitamin E2.3 mg

Vitamin K6.8 mcg

Vitamin B60.4 mg

Vitamin B124.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.6 mg

Folate78 mcg

Choline308 mg

Caffeine0 mg

Water467 g

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 2. The excerpt below is the record exactly as published.

Cottage Cheese Pudding. — Two cups of cheese curd as made by the above recipe, a half cup of sugar, and half cup of English currants, one-fourth cup of bread crumbs, one-fourth cup of melted butter, two eggs lightly beaten

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