vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From The Rural cook book, 1907
Serves 3
Serve cold with cream.
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
565Calories
13 gProtein
101 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein13 g
Carbohydrates101 g
Fiber4 g
Sugars57 g
Total Fat12 g
Saturated Fat4.9 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol125 mg
Sodium3747 mg
Potassium267 mg
Calcium146 mg
Iron5 mg
Magnesium56 mg
Phosphorus205 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate83 mcg
Choline107 mg
Caffeine7.2 mg
Water30 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 40. The excerpt below is the record exactly as published.
Chocolate Pudding. — Put into a bowl two cupfuls of stale bread- crumbs. Pour over them one quart of scalded milk. While the bread and milk are cooling melt two squares of chocolate. Mix the chocolate with two-thirds of a cup of sugar, then, with two eggs, lightly beaten, one scant saltspoonful of salt and a teaspoonful of vanilla.
Cook this with the app: pantry check, scaling, and the assistant.