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Chocolate Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
409Calories
17 gProtein
43 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein17 g
Carbohydrates43 g
Fiber0.9 g
Sugars42 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol59 mg
Sodium189 mg
Potassium801 mg
Calcium607 mg
Iron1 mg
Magnesium76 mg
Phosphorus518 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline87 mg
Caffeine5.4 mg
Water444 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 201. The excerpt below is the record exactly as published.
Chocolate Pudding. — Use the same proportion of moss and milk as in the preceding rule. Put one square of chocolate in a saucepan with two tablespoon fids each of sugar and water. Stir, and boil until smooth ; add a little of the milk, until thin enough to pour easily, then mix it well with the remainder of the milk
Cook this with the app: pantry check, scaling, and the assistant.