vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From Royal Victoria cook book, 1900
Serves 2
Mrs. H. B. Myers
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
639Calories
9 gProtein
127 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein8.6 g
Carbohydrates127 g
Fiber0.9 g
Sugars118 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol30 mg
Sodium100 mg
Potassium441 mg
Calcium310 mg
Iron1.1 mg
Magnesium49 mg
Phosphorus273 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline43 mg
Caffeine5.4 mg
Water276 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 27. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING.—Two cups of milk, 1 square of chocolate, grated. Put in a double boiler and put on the fire, add 2 tablespoons of corn starch, wet with $ cup of cold water, 1 cup of sugar, 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.