Chocolate Pudding
From Anson County cook book, 1928
Recipe by Mrs. T. A. Marshall.
Presented as published in 1928. 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
733Calories
20 gProtein
82 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein20 g
Carbohydrates82 g
Fiber4.6 g
Sugars72 g
Total Fat36 g
Saturated Fat21 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol64 mg
Sodium201 mg
Potassium1104 mg
Calcium637 mg
Iron5.4 mg
Magnesium154 mg
Phosphorus631 mg
Zinc3.4 mg
Copper0.7 mg
Manganese1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.6 mg
Vitamin K5.3 mcg
Vitamin B60.3 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.3 mg
Folate6.3 mcg
Choline87 mg
Caffeine28 mg
Water432 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 38. The excerpt below is the record exactly as published.
1 teaspoon vanilla 5 heaping tablespoons sugar Bring milk to scalding point without boiling; take from fire and pour slowly into well-beaten yolks of eggs with which have been creamed salt and sugar. Replace on fire in double boiler and stir until custard coats the spoon and is smooth and creamy. While quite hot, fold in the well- beaten whites and add vanilla. Chill before using. — Mrs. T. L. Caudle. CHOCOLATE PUDDING 2 cups milk 2 eggs 4 teaspoons sugar Vi cup chocolate V2 teaspoon vanilla IV2 teaspoons flour, dissolved
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