Chocolate Cream Pudding
From The Raleigh cook book, 1907
Presented as published in 1907. 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
570Calories
9 gProtein
95 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein9.4 g
Carbohydrates95 g
Fiber2.1 g
Sugars76 g
Total Fat17 g
Saturated Fat9.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol32 mg
Sodium102 mg
Potassium529 mg
Calcium317 mg
Iron2.4 mg
Magnesium71 mg
Phosphorus307 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline43 mg
Caffeine12 mg
Water218 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 25. The excerpt below is the record exactly as published.
Chocolate Cream Pudding.—1 cup milk; 4 tablespoons sugar; 2 tablespoons cornstarch; % teaspoon vanilla; 1 egg, white; 1 ounce chocolate
Cook this with the app: pantry check, scaling, and the assistant.