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Chocolate Pudding
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
813Calories
16 gProtein
158 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories813 kcal
Protein16 g
Carbohydrates158 g
Fiber3.3 g
Sugars121 g
Total Fat15 g
Saturated Fat7.4 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol30 mg
Sodium492 mg
Potassium542 mg
Calcium406 mg
Iron3.6 mg
Magnesium70 mg
Phosphorus360 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.9 mg
Folate58 mcg
Choline51 mg
Caffeine5.2 mg
Water218 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 122. The excerpt below is the record exactly as published.
Chocolate Pudding. Eight eggs, one cup sugar, one-fourth pound chocolate, beat yolks and sugar together, whites separately, steam three- fourths of an hour. New Century Cook Book. 239 Chocolate Pudding. Three tablespoons of chocolate, one cup of bread crumbs, one cup of sugar, yolks of three eggs, one pint of milk, a little salt
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