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Chocolate Cornstarch Pudding
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
809Calories
17 gProtein
135 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories809 kcal
Protein17 g
Carbohydrates135 g
Fiber2 g
Sugars108 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol60 mg
Sodium1010 mg
Potassium876 mg
Calcium623 mg
Iron2.2 mg
Magnesium96 mg
Phosphorus547 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline87 mg
Caffeine11 mg
Water447 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 39. The excerpt below is the record exactly as published.
OCOLATE CORNSTARCH PUD- DING 2 Cups Milk 3 Tablespoons Cornstarch 1-3 Teaspoon Salt J/2 Teaspoon Vanilla 2 Tablespoons Sugar 3 Tablespoons Corn Syrup 1 Square Chocolate
Cook this with the app: pantry check, scaling, and the assistant.