vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cornstarch Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
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
518Calories
11 gProtein
84 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein11 g
Carbohydrates84 g
Fiber1.2 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol40 mg
Sodium129 mg
Potassium584 mg
Calcium410 mg
Iron1.4 mg
Magnesium64 mg
Phosphorus364 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.3 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline58 mg
Caffeine7.2 mg
Water298 g
Estimated from matched ingredients across 3 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 84. The excerpt below is the record exactly as published.
CHOCOLATE CORNSTARCH PUDDING. 4 cups milk 2 T. hot water 3 T. cornstarch 4 T. sugar % cup sugar 1 t. vanilla 2 eggs f. g. cinnamon 2 sq. chocolate
Cook this with the app: pantry check, scaling, and the assistant.