vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
630Calories
9 gProtein
114 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein9.1 g
Carbohydrates114 g
Fiber2.2 g
Sugars21 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol31 mg
Sodium106 mg
Potassium473 mg
Calcium312 mg
Iron2 mg
Magnesium59 mg
Phosphorus298 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline44 mg
Caffeine8.1 mg
Water223 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 82. The excerpt below is the record exactly as published.
Chocolate Pudding Put in one quart of milk to boil, then add four spoons corn starch, mixed with cold milk; then add three spoons chocolate, grated fine; salt to taste
Cook this with the app: pantry check, scaling, and the assistant.