Chocolate Ice-Box Pudding
From The Chapel Hill cook book, 1935
Recipe by Mrs. M. S. Breckenridge.
Presented as published in 1935. 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
396Calories
26 gProtein
26 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein26 g
Carbohydrates26 g
Fiber0.5 g
Sugars18 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium385 mg
Potassium295 mg
Calcium141 mg
Iron6.5 mg
Magnesium27 mg
Phosphorus402 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate106 mcg
Choline589 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 24. The excerpt below is the record exactly as published.
CHOCOLATE ICE-BOX PUDDING 2 cakes German sweet 3 tablespoons boiling chocolate (or Y2 lb. water Dot chocolate) 4 eggs 2 doz. lady fingers 1 teaspoon vanilla 2 tablespoons powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.