vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From Delicacies, 1929
Serves 2
Serve with either coffee cream or whipped cream.
Presented as published in 1929. 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
523Calories
17 gProtein
80 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein17 g
Carbohydrates80 g
Fiber2.6 g
Sugars62 g
Total Fat17 g
Saturated Fat9.7 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium189 mg
Potassium939 mg
Calcium609 mg
Iron1.4 mg
Magnesium97 mg
Phosphorus553 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate2.6 mcg
Choline88 mg
Caffeine6.3 mg
Water432 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 57. The excerpt below is the record exactly as published.
Chocolate Pudding Put 1 qt. of milk in double boiler, holding out just enough to mix with : 4 slightly rounded tbsp. corn starch. When boiling add : 6 tbsp. sugar, 3 tbsp. chocolate or cocoa and the 4 tbsp cornstarch mixed with the rest of the milk and a pinch of salt. Stir, while cooking five minutes, then add 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.