vegetarianpescatariansoy-freefish-freeshellfish-free
Chocolate Pudding
From Royal Victoria cook book, 1900
Serves 16
Chop almonds, saving a few for decoration.
Presented as published in 1900. 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
970Calories
31 gProtein
171 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories970 kcal
Protein31 g
Carbohydrates171 g
Fiber9.7 g
Sugars45 g
Total Fat29 g
Saturated Fat4.5 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol85 mg
Sodium1428 mg
Potassium553 mg
Calcium453 mg
Iron9.8 mg
Magnesium116 mg
Phosphorus446 mg
Zinc3.5 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.4 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate212 mcg
Choline80 mg
Caffeine0.7 mg
Water79 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 74. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING.— Boil 4 ounces sweet chocolate in 1 quart of milk. When dissolved pour over 14 pints bread crumbs, and let it stand for 1 hour. Mash the bread well, add 4 well-beaten eggs, 1 cup butter, 2 cups sugar, a little nutmeg, 1 teacup stoned raisins, | cup blanch- ed almonds
Cook this with the app: pantry check, scaling, and the assistant.