Chocolate Pudding
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
303Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories303 kcal
Protein0.1 g
Carbohydrates75 g
Fiber0.2 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium586 mg
Potassium5.3 mg
Calcium1.7 mg
Iron0.2 mg
Magnesium1.3 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water3.5 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 19. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING Put two squares of unsweetened chocolate in double boiler, add two cupsful of cold milk, and bring to the scald- ing point. Mix thoroughly one-fourth of a cupful of sugar, three tablespoonsful of cornstarch, one-fourth of a teaspoon- ful of salt and pour on one-fourth of a cupful of milk grad- ually, while stirring constantly. Add to milk which was scalded with chocolate, and cook fifteen minutes, stirring con- stantly until mixture thickens and afterward occasionally. Add one-half of a teaspoonful of vanilla
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Cook this with the app: pantry check, scaling, and the assistant.