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Chocolate and Almond Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
918Calories
30 gProtein
134 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories918 kcal
Protein30 g
Carbohydrates134 g
Fiber5.9 g
Sugars92 g
Total Fat33 g
Saturated Fat6.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.4 g
Omega-30.1 g
Cholesterol478 mg
Sodium840 mg
Potassium710 mg
Calcium248 mg
Iron6.7 mg
Magnesium166 mg
Phosphorus594 mg
Zinc3.6 mg
Copper0.9 mg
Manganese1.3 mg
Vitamin D3.1 mcg
Vitamin C0.2 mg
Vitamin A219 mcg
Vitamin E9.5 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.7 mg
Folate124 mcg
Choline396 mg
Caffeine4.5 mg
Water177 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 93. The excerpt below is the record exactly as published.
CHOCOLATE AND ALMOND PUDDING. 1 t. butter y2 C. milk 1/2 t. salt 1/2 C. flour V2 0. grated chocolate y2 C. chopped almonds Cook all in double boiler, cool, then add 5 yolks beaten well, % C. sugar
Cook this with the app: pantry check, scaling, and the assistant.