Chocolate Pudding
From Choice cookery, 1888
Presented as published in 1888. 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
1351Calories
34 gProtein
232 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1351 kcal
Protein34 g
Carbohydrates232 g
Fiber2.9 g
Sugars217 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium454 mg
Potassium1725 mg
Calcium1216 mg
Iron2.5 mg
Magnesium191 mg
Phosphorus1131 mg
Zinc4.9 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D9.4 mcg
Vitamin C0.2 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.4 mg
Folate2.3 mcg
Choline175 mg
Caffeine6.8 mg
Water896 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 56. The excerpt below is the record exactly as published.
4oz. Flor-ador Food I 4oz. castor sugar I A few drops almond 1 quart milk | 3oz. almonds, roughly chopped | essence Mix the Flor-ador and sugar with a little cold milk, boil the remainder and pour over Flor-ador ; put back into saucepan and boil gently 5 minutes, add essence and 2oz of almonds blanched and roughly chopped ; pour into a wetted china mould, allow to stand until cold and firm, turn out and decorate with the remainder of the almonds blanched, cut lengthways and stuck all over. This may be coloured if liked with a few drops of cochineal. CHOCOLATE PUDDING. 4oz Flor-ador I 1 teaspoonful vanilla 1 4oz. sugar 4oz. grated chocolate | 1 quart milk
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