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Tomato and Cheese Pudding
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
996Calories
43 gProtein
116 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories996 kcal
Protein43 g
Carbohydrates116 g
Fiber13 g
Sugars22 g
Total Fat40 g
Saturated Fat20 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol95 mg
Sodium3852 mg
Potassium1747 mg
Calcium951 mg
Iron15 mg
Magnesium148 mg
Phosphorus796 mg
Zinc5.7 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A265 mcg
Vitamin E0.8 mg
Vitamin K9.4 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate121 mcg
Choline29 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 49. The excerpt below is the record exactly as published.
TOMATO AND CHEESE PUDDING HOT BISCUITS APRICOT PRESERVES TEA Tomato and Cheese Pudding Mix I pint of canned tomatoes, i c bread crumbs, j/^ c grated or finely cut cheese, yz t salt and pepper to taste, and pour into a buttered baking dish. Mix y^ c bread crumbs with I T melted butter and 2 T grated cheese
Cook this with the app: pantry check, scaling, and the assistant.