Chocolate Pudding

Name: Chocolate Pudding
Ingredients: two cups bread crumbs; one quart milk; the yolks of five eggs; the whites of two eggs; one cup sugar; three tablespoons grated chocolate; the whites of three eggs; five tablespoons sugar; a small teaspoon vanilla

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Eat cold with or without cream.

Presented as published in 1894. 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

3339Calories

125 gProtein

504 gCarbs

92 gFat

Full nutrition (34 nutrients)

Calories3339 kcal

Protein125 g

Carbohydrates504 g

Fiber11 g

Sugars354 g

Total Fat92 g

Saturated Fat37 g

Monounsaturated Fat27 g

Polyunsaturated Fat15 g

Omega-30.3 g

Cholesterol1977 mg

Sodium2705 mg

Potassium2714 mg

Calcium1885 mg

Iron21 mg

Magnesium307 mg

Phosphorus2404 mg

Zinc14 mg

Copper1.2 mg

Manganese2.4 mg

Vitamin D19 mcg

Vitamin C0.1 mg

Vitamin A1112 mcg

Vitamin E5.9 mg

Vitamin K16 mcg

Vitamin B61.7 mg

Vitamin B1210 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)4.5 mg

Niacin (B3)16 mg

Folate467 mcg

Choline1676 mg

Caffeine3.4 mg

Water1274 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 14. The excerpt below is the record exactly as published.

two cups bread crumbs in one quart milk till it thickens then let it cool; beat the yolks of five and the whites of two eggs with one cup sugar and three tablespoons grated chocolate, and add to the cooled mixture and bake one-half hour; beat the whites of three eggs with five tablespoons sugar and a small teaspoon vanilla

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