vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
552Calories
12 gProtein
98 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein12 g
Carbohydrates98 g
Fiber0.5 g
Sugars69 g
Total Fat13 g
Saturated Fat7.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium2568 mg
Potassium568 mg
Calcium454 mg
Iron0.4 mg
Magnesium49 mg
Phosphorus380 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline65 mg
Caffeine1.3 mg
Water325 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 85. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING. Mrs. E. Wood. One and a half quarts milk, boiled, one-half cake of chocolate stirred in milk, small cup of corn starch dis- solved in little water, add two eggs, with one cup sugar, a little salt
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