Chocolate Cream Pudding
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
557Calories
9 gProtein
93 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein9.4 g
Carbohydrates93 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
Sodium101 mg
Potassium526 mg
Calcium316 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
Water217 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 43. The excerpt below is the record exactly as published.
CHOCOLATE CREAM PUDDING 1 cup milk; 4 tablespoons sugar; 2 tablespoons corn starch; 1 ounce chocolate; ^ teaspoon vanilla; 1 egg — white
Cook this with the app: pantry check, scaling, and the assistant.