Chocolate Pudding
From Physical culture cook book, 1901
Vanilla sauce can be made by beating egg whites with powdered sugar and milk.
Presented as published in 1901. 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
587Calories
22 gProtein
59 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein22 g
Carbohydrates59 g
Fiber1.1 g
Sugars57 g
Total Fat30 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol427 mg
Sodium207 mg
Potassium860 mg
Calcium654 mg
Iron2.2 mg
Magnesium84 mg
Phosphorus658 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A286 mcg
Vitamin E1.2 mg
Vitamin K1.6 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate50 mcg
Choline366 mg
Caffeine7 mg
Water477 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 54. The excerpt below is the record exactly as published.
Chocolate Pudding. — Put one pint milk in double boiler with one-third box gelatine, and let stand one-half hour (or until dissolved) on the back of the stove, where it will not boil. Stir two tablespoonfuls sugar, two of choco- late, and two of hot water
Cook this with the app: pantry check, scaling, and the assistant.