Chocolate Boiled Rice Pudding
From The Memorial Hall cook book, 1919
Recipe by Mrs. P. J. Donnelly.
Presented as published in 1919. 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
1196Calories
20 gProtein
249 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1196 kcal
Protein20 g
Carbohydrates249 g
Fiber13 g
Sugars80 g
Total Fat18 g
Saturated Fat8.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol7.8 mg
Sodium2130 mg
Potassium1056 mg
Calcium506 mg
Iron45 mg
Magnesium101 mg
Phosphorus305 mg
Zinc1.9 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0.1 mcg
Vitamin C2.2 mg
Vitamin A30 mcg
Vitamin E1.1 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate331 mcg
Choline42 mg
Caffeine0 mg
Water525 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 26. The excerpt below is the record exactly as published.
Chocolate Boiled Rice Pudding Dissolve V2 cupful of prepared chocolate in 2% cupfuls of boiling water, add XA tsp. salt, M tsp. ground cloves, V% cupful raisins and 6 tblsps. of rice
Cook this with the app: pantry check, scaling, and the assistant.