vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
457Calories
27 gProtein
43 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein27 g
Carbohydrates43 g
Fiber0.9 g
Sugars42 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol59 mg
Sodium213 mg
Potassium807 mg
Calcium614 mg
Iron1.2 mg
Magnesium79 mg
Phosphorus523 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate3.8 mcg
Choline92 mg
Caffeine5.4 mg
Water432 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 160. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING. Mrs. T. K. Egbert, New York. One box of Cox's gelatine dissolved in a pint of cold water, one quart of milk, one square of chocolate, grated, one teaspoonful of vanilla, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.