English Cheese Pudding

Name: English Cheese Pudding
Ingredients: half a pound of soft American cheese; four slices of bread; one pint of milk; dust lightly with salt; dust lightly with pepper

From True food values and their low costs, 1916

Serves four people. Can use six slices of bread with an extra cup of milk.

Presented as published in 1916. 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

1548Calories

80 gProtein

89 gCarbs

97 gFat

Full nutrition (34 nutrients)

Calories1548 kcal

Protein80 g

Carbohydrates89 g

Fiber3.3 g

Sugars31 g

Total Fat97 g

Saturated Fat54 g

Monounsaturated Fat21 g

Polyunsaturated Fat5.5 g

Omega-30.6 g

Cholesterol285 mg

Sodium4574 mg

Potassium1077 mg

Calcium2468 mg

Iron4.6 mg

Magnesium155 mg

Phosphorus1670 mg

Zinc11 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A873 mcg

Vitamin E2 mg

Vitamin K9.2 mcg

Vitamin B60.6 mg

Vitamin B125 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2 mg

Niacin (B3)6.4 mg

Folate48 mcg

Choline87 mg

Caffeine0 mg

Water556 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 37. The excerpt below is the record exactly as published.

English Cheese Pudding In many parts of England this pudding forms the night meal for the laboring classes. It con- tains a large amount of nourishment, and is more digestible than a Welsh rarebit. Grate or chop half a pound of soft American cheese. Toast and butter four slices of bread; put two slices in the bottom of a baking-dish, cover with half the cheese, dust lightly with salt

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