Chocolate Pudding
From Trinity cook book, 1925
Presented as published in 1925. 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
2272Calories
32 gProtein
490 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories2272 kcal
Protein32 g
Carbohydrates490 g
Fiber0.9 g
Sugars402 g
Total Fat25 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium368 mg
Potassium356 mg
Calcium146 mg
Iron5 mg
Magnesium34 mg
Phosphorus507 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 26. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING Put on stove in double boiler one quart of sweet milk. Shave into this one-half cake of chocolate; add to this the yolks of five eggs well beaten, two cups of sugar, three-fourths of a cup of corn starch
Cook this with the app: pantry check, scaling, and the assistant.