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Chocolate Farina Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 7
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
743Calories
18 gProtein
110 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein18 g
Carbohydrates110 g
Fiber2.2 g
Sugars88 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol77 mg
Sodium131 mg
Potassium542 mg
Calcium510 mg
Iron9.5 mg
Magnesium68 mg
Phosphorus367 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A193 mcg
Vitamin E0.7 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.7 mg
Folate33 mcg
Choline56 mg
Caffeine7 mg
Water229 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 74. The excerpt below is the record exactly as published.
CHOCOLATE FARINA PUDDING. 3 pints of milk, i pint of whipped cream, i lb. sugar- 4 ozs. chocolate, 6 ozs. farina, i^ oz. gelatin, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.