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Chocolate Nut Pudding
From Lowney's cook book, 1907
Serves 3
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
831Calories
25 gProtein
110 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein25 g
Carbohydrates110 g
Fiber8.7 g
Sugars72 g
Total Fat36 g
Saturated Fat2.3 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol0 mg
Sodium1072 mg
Potassium475 mg
Calcium211 mg
Iron3.9 mg
Magnesium149 mg
Phosphorus301 mg
Zinc2.1 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E14 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)4.4 mg
Folate67 mcg
Choline32 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 85. The excerpt below is the record exactly as published.
Chocolate Nut Pudding 1 cup soft bread crumbs 2 egg yolks 2 cups scalded milk | cup sugar 1 cup chopped nuts juice and grated rind of 1 lemon I teaspoon salt 2 egg whites beaten until stiff
Cook this with the app: pantry check, scaling, and the assistant.