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Chocolate Pudding
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Serve hot or cold.
Presented as published in 1902. 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
542Calories
23 gProtein
78 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein23 g
Carbohydrates78 g
Fiber2.7 g
Sugars41 g
Total Fat16 g
Saturated Fat6.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol215 mg
Sodium1156 mg
Potassium558 mg
Calcium430 mg
Iron3.9 mg
Magnesium63 mg
Phosphorus444 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate82 mcg
Choline198 mg
Caffeine0.4 mg
Water268 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 159. The excerpt below is the record exactly as published.
one pint of bread crumbs in one quart of milk. See that the bread is thoroughlj dissolved. Mix one ounoe of grated chocolate with three tablespoonf uls of granulated sugar and one tablespoonful of boiling water. Stir constantlj over a brisk fire until it becomes smooth. Remove f rom the fire, stir in a few spoonf uls of bread and milk. Stir until it is smooth, and then mix with the rest of the bread and milk. Beat the yolks of four eggs and the white of one egg together, and mix with one-quarter of a cup of granulated sugar and one teaspoon- ful of sa
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