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Toasted Cheese Pudding

Name: Toasted Cheese Pudding
Yield: 2 servings
Ingredients: one-half pound of cheese; one pint of milk; two slices of bread; one-half teaspoonful dry mustard

From Kirmess cook book, 1907

Serves 2

Presented as published in 1907. 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

694Calories

37 gProtein

29 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories694 kcal

Protein37 g

Carbohydrates29 g

Fiber0.8 g

Sugars14 g

Total Fat48 g

Saturated Fat27 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.2 g

Omega-30.2 g

Cholesterol143 mg

Sodium977 mg

Potassium494 mg

Calcium1167 mg

Iron1.3 mg

Magnesium70 mg

Phosphorus806 mg

Zinc5.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C0.1 mg

Vitamin A436 mcg

Vitamin E1 mg

Vitamin K2.8 mcg

Vitamin B60.3 mg

Vitamin B122.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.8 mg

Folate25 mcg

Choline44 mg

Caffeine0 mg

Water267 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 133. The excerpt below is the record exactly as published.

TOASTED CHEESE PUDTilNG. Mrs. C. W. Cropper. One-half pound of cheese grated,' one pint of milk, stand on range until well simmered, two slices of bread, crumb and mash in witli rest while simmering; when melted add one well-beaten ^g^, one-half teaspoon- ful dry mustar

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