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Chocolate Pudding

Name: Chocolate Pudding
Yield: 2 servings
Ingredients: One quart milk; 3 small tablespoons sugar; ½ of a large cup of unsweetened chocolate; 2 eves (beaten); 3 tablespoons of corn starch

From Royal Victoria cook book, 1900

Serves 2

Alternatively, use 4 eggs, keeping out three whites for frosting.

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

691Calories

27 gProtein

62 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories691 kcal

Protein27 g

Carbohydrates62 g

Fiber5.5 g

Sugars43 g

Total Fat37 g

Saturated Fat21 g

Monounsaturated Fat10 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol245 mg

Sodium265 mg

Potassium1071 mg

Calcium661 mg

Iron6.6 mg

Magnesium171 mg

Phosphorus723 mg

Zinc5.8 mg

Copper1.1 mg

Manganese1.4 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E0.9 mg

Vitamin K3.3 mcg

Vitamin B60.4 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1 mg

Folate33 mcg

Choline249 mg

Caffeine26 mg

Water469 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 30. The excerpt below is the record exactly as published.

CHOCOLATE PUDDING.—One quart milk, 3 small tablespoons sugar, } of a large cup of unsweetened choco- late, 2 eves (beaten), 3 tablespoons of corn starch

Cook this with the app: pantry check, scaling, and the assistant.