Chocolate Pudding
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
1881Calories
48 gProtein
299 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1881 kcal
Protein48 g
Carbohydrates299 g
Fiber0 g
Sugars297 g
Total Fat59 g
Saturated Fat28 g
Monounsaturated Fat19 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol1219 mg
Sodium422 mg
Potassium1578 mg
Calcium1333 mg
Iron2.9 mg
Magnesium122 mg
Phosphorus1382 mg
Zinc6.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A701 mcg
Vitamin E3.1 mg
Vitamin K0.7 mcg
Vitamin B61 mg
Vitamin B127.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)1 mg
Folate149 mcg
Choline1010 mg
Caffeine0 mg
Water912 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 61. The excerpt below is the record exactly as published.
Chocolate Pudding. Grate one and one-half squares of Baker's chocolate, not sweet, wet it with a little warm milk, then stir it into one quart of boiling hot milk, in double boiler; when cooled a little, beat the yolks of six eggs and add with one cup of sugar and a pinch of salt, set it on stove again (but do not boil it as it will turn to whey) till like custard, put it in a pudding dish. Can flavor with vanilla. Beat the whites to a stiff froth and sift in six tablespoons of powdered sugar
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