Chocolate Pudding
From Physical culture cook book, 1901
Serve cold with cream.
Presented as published in 1901. 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
1965Calories
55 gProtein
340 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories1965 kcal
Protein55 g
Carbohydrates340 g
Fiber12 g
Sugars184 g
Total Fat43 g
Saturated Fat12 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1835 mg
Potassium1366 mg
Calcium1009 mg
Iron12 mg
Magnesium212 mg
Phosphorus970 mg
Zinc5.9 mg
Copper1 mg
Manganese2.3 mg
Vitamin D4.7 mcg
Vitamin C0.2 mg
Vitamin A156 mcg
Vitamin E3.3 mg
Vitamin K15 mcg
Vitamin B60.6 mg
Vitamin B123.4 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)15 mg
Folate233 mcg
Choline120 mg
Caffeine5.6 mg
Water499 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 53. The excerpt below is the record exactly as published.
Chocolate Pudding. — One pint milk, one pint bread crumbs, yolks of three eggs, five ta- blespoonfuls grated chocolate. Scald the milk, add bread crumbs and chocolate. Take from fire and add one-half cup sugar
Cook this with the app: pantry check, scaling, and the assistant.