Chocolate Pudding
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
270Calories
23 gProtein
26 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories270 kcal
Protein23 g
Carbohydrates26 g
Sugars12 g
Total Fat8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium387 mg
Calcium303 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus263 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline43 mg
Water320 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 47. The excerpt below is the record exactly as published.
the whites of three eggs. Fill up the patty pans and bake for quarter of an hour. CHOCOLATE CHEESECAKES A QUARTER pound of pounded almonds, a quarter pound of fresh butter, a quarter pound of pounded sugar, three eggs, some grated chocolate. Place in patty pans previously lined with puff* paste and bake in a moderate oven. 153 THE DUDLEY RECIPES CHOCOLATE PUDDING npLACE in a stewpan the chocolate scraped very ^ fine. Add two tablespoons of flour and two or three lumps of sugar. Mix these over the stove with a small cup of milk until it becomes a fine paste. Then add four yolks of eggs
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