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Chocolate Pudding
From The Institute cook book, 1913
Serves 1
At serving time turn from molds and serve with whipped cream or boiled custard sauce.
Presented as published in 1913. 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
853Calories
17 gProtein
164 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories853 kcal
Protein17 g
Carbohydrates164 g
Fiber1.1 g
Sugars142 g
Total Fat16 g
Saturated Fat9.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium215 mg
Potassium818 mg
Calcium606 mg
Iron0.9 mg
Magnesium83 mg
Phosphorus543 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0.1 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0.8 mcg
Choline87 mg
Caffeine2.3 mg
Water443 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 78. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING 2 tablespoons cornstarch 2 tablespoons grated chocolate 1 pint milk 1/2 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.