vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream Pudding
From Dora's cook book, 1888
Serves 10
Serve with sweetened whipped cream.
Presented as published in 1888. 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
548Calories
12 gProtein
14 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories548 kcal
Protein12 g
Carbohydrates14 g
Fiber0 g
Sugars10 g
Total Fat49 g
Saturated Fat20 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0 g
Cholesterol100 mg
Sodium25 mg
Potassium96 mg
Calcium61 mg
Iron0 mg
Magnesium6.5 mg
Phosphorus56 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline1 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 42. The excerpt below is the record exactly as published.
CHOCOLATE CREAM PUDDING. Soak one box of gelatine an hour in cold water, just enough to cover it. Put one quart of rich cream into a basin. Scrape two ounces of French chocolate and mix with eight spoonfuls of sugar, wet this with two table- spoons of the boiling cream, and rub with the bowl of the spoon until a smooth paste. Then stir this to the boiling milk, and all into the gelatine. Beat the yolks of ten eggs well, add these, stir three minutes, when take from the fire and strain. Set the basin in a pan of ice-water, stirring for ten minutes, when add two teaspoonfuls vanilla
Cook this with the app: pantry check, scaling, and the assistant.