Chaetjlnta Pudding

Name: Chaetjlnta Pudding
Ingredients: one-quarter of a pound of butter; ten ounces of sugar; the yolks of ten eggs; one teaspoonful of vanilla; six ounces of grated chocolate; one-quarter pound of pounded almonds; one-quarter pound of breadcrumbs; three ounces of flour; the whites of ten eggs beaten stiff

From Perfection in baking, 1895

Presented as published in 1895. 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

4425Calories

178 gProtein

573 gCarbs

254 gFat

Full nutrition (34 nutrients)

Calories4425 kcal

Protein178 g

Carbohydrates573 g

Fiber24 g

Sugars384 g

Total Fat254 g

Saturated Fat38 g

Monounsaturated Fat74 g

Polyunsaturated Fat35 g

Omega-30.4 g

Cholesterol3985 mg

Sodium2390 mg

Potassium2964 mg

Calcium1132 mg

Iron36 mg

Magnesium611 mg

Phosphorus3046 mg

Zinc20 mg

Copper3.2 mg

Manganese5.1 mg

Vitamin D20 mcg

Vitamin C0.3 mg

Vitamin A1600 mcg

Vitamin E40 mg

Vitamin K11 mcg

Vitamin B62.1 mg

Vitamin B129.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)6.8 mg

Niacin (B3)19 mg

Folate781 mcg

Choline3018 mg

Caffeine10 mg

Water858 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 11. The excerpt below is the record exactly as published.

haetjlnta Pudtling. Stir until light one-quarter of a pound of butter and ten ounces of sugar, add the yolks of ten eggs, one teaspoonful of vanilla, six ounces of grated chocolate, cinnamon, one-quarter pound of pounded almonds, one-quarter pound of breadcrumbs, three ounces of flour, and the whites of ten eggs beaten stiff

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