vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Ice-Box Pudding II
From Boston Cooking-School cook book, 1896
Serves 6
Can also be layered with lady fingers.
Presented as published in 1896. 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
264Calories
3 gProtein
57 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein3.2 g
Carbohydrates57 g
Fiber0.4 g
Sugars51 g
Total Fat3.3 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol72 mg
Sodium50 mg
Potassium54 mg
Calcium19 mg
Iron1.3 mg
Magnesium9.2 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline49 mg
Caffeine1.8 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 227. The excerpt below is the record exactly as published.
CHOCOLATE ICE-BOX PUDDING II 2-eggs 3 tablespoons cold water 1% cup confectioner’s sugar 3 tablespoons boiling water 1 square chocolate VY teaspoon vanilla 1 teaspoon gelatine Lady fingers
Cook this with the app: pantry check, scaling, and the assistant.