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Chocolate Custard Pudding
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
601Calories
20 gProtein
99 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein20 g
Carbohydrates99 g
Fiber3.9 g
Sugars64 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol215 mg
Sodium577 mg
Potassium669 mg
Calcium475 mg
Iron11 mg
Magnesium82 mg
Phosphorus443 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.9 mg
Folate58 mcg
Choline194 mg
Caffeine5.1 mg
Water361 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 52. The excerpt below is the record exactly as published.
CHOCOLATE CUSTARD PUDDING. Bread, 2 slices. Milk, 2 cups. Boiling water, 1 cup. Sugar, % CUp. Cocoa, 2 heaping tablespoons. Eggs, 2. Salt, a pinch. Vanilla, 1 teaspoon
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