vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From The home cook book, 1905
Serves 2
Bake until the pudding is firm.
Presented as published in 1905. 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
796Calories
21 gProtein
139 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein21 g
Carbohydrates139 g
Fiber0.8 g
Sugars127 g
Total Fat18 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium840 mg
Potassium572 mg
Calcium361 mg
Iron2.4 mg
Magnesium60 mg
Phosphorus482 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.3 mcg
Vitamin C0.1 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate48 mcg
Choline338 mg
Caffeine1.7 mg
Water302 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 147. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING Put in a double-boiler a large pint of milk and add three tablespoons of grated chocolate. Heat and then add two tablespoons of cornstarch which you have blended with a little cold milk. Have ready a dish for baking puddings. Take the milk mixture from the fire, stir in the yolks of four eggs beaten into a cup of sugar, a teaspoon of vanilla, and half a teaspoon of salt
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