Baked Chocolate Pudding

Name: Baked Chocolate Pudding
Ingredients: less corn starch; less chocolate; one quarter of a cup of bread crumbs; four well beaten eggs; Flavor with rose water or vanilla

From Luncheons, breakfasts, simple dinners and carving, 1905

Presented as published in 1905. 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

1591Calories

36 gProtein

217 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1591 kcal

Protein36 g

Carbohydrates217 g

Fiber11 g

Sugars65 g

Total Fat61 g

Saturated Fat31 g

Monounsaturated Fat20 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol754 mg

Sodium524 mg

Potassium1060 mg

Calcium237 mg

Iron16 mg

Magnesium229 mg

Phosphorus725 mg

Zinc5.7 mg

Copper1.6 mg

Manganese2.2 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A323 mcg

Vitamin E2.8 mg

Vitamin K13 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)2.9 mg

Folate123 mcg

Choline592 mg

Caffeine56 mg

Water166 g

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 19. The excerpt below is the record exactly as published.

Baked Chocolate Pudding — Use this same receipt only less corn starch and chocolate, and one quarter of a cup of bread crumbs, and four well beaten eggs. Flavor with rose w'ater or vanilla

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