Baked Chocolate Pudding

Name: Baked Chocolate Pudding
Ingredients: 1 cup flour; V2 cup milk; y2 tsp salt; 1 tsp vanilla; % cup sugar; 2 tbsp butter; 2 tsp baking' powder; 4y2 tsp cocoa

From The Gertrude Bobbitt Circle cook book, 1948

Keeps well in refrigerator for a week. Submitted by Mrs. Robert P. Lemmon

Presented as published in 1948. 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

959Calories

19 gProtein

211 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories959 kcal

Protein19 g

Carbohydrates211 g

Fiber2.9 g

Sugars107 g

Total Fat29 g

Saturated Fat3 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol78 mg

Sodium2162 mg

Potassium614 mg

Calcium712 mg

Iron9.6 mg

Magnesium98 mg

Phosphorus529 mg

Zinc2.1 mg

Copper0.6 mg

Manganese1.3 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.8 mg

Folate204 mcg

Choline23 mg

Caffeine7.6 mg

Water127 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 35. The excerpt below is the record exactly as published.

BAKED CHOCOLATE PUDDING 1 cup flour V2 cup milk y2 tsp salt 1 tsp vanilla % cup sugar 2 tbsp butter 2 tsp baking' powder V2 cup nuts 4y2 tsp cocoa

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