Chocolate Pudding
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Use the remaining whites for a meringue on top.
Presented as published in 1909. 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
2121Calories
75 gProtein
317 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories2121 kcal
Protein75 g
Carbohydrates317 g
Fiber3.2 g
Sugars288 g
Total Fat63 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.4 g
Omega-30.2 g
Cholesterol1233 mg
Sodium1055 mg
Potassium2110 mg
Calcium1431 mg
Iron8.3 mg
Magnesium214 mg
Phosphorus1721 mg
Zinc8.9 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D15 mcg
Vitamin C0.2 mg
Vitamin A792 mcg
Vitamin E3.7 mg
Vitamin K3.1 mcg
Vitamin B61.1 mg
Vitamin B128 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.9 mg
Niacin (B3)3.3 mg
Folate172 mcg
Choline1061 mg
Caffeine4.5 mg
Water1115 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 16. The excerpt below is the record exactly as published.
HOCOLATE, PUDDING. Fourteen even teaspoonfuls of grated bread- crumbs. Twelve of grated chocolate. One quart of milk. Scald milk and pour over bread crumbs and chocolate, then add six eggs. Beat four of the yolks and the two whole eggs with one cup sugar. Add milk and other ingredients to the eggs. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.