Chocolate Pudding
From The universal cookery book, 1887
Presented as published in 1887. 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
1093Calories
70 gProtein
66 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1093 kcal
Protein70 g
Carbohydrates66 g
Fiber0.7 g
Sugars62 g
Total Fat60 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol1233 mg
Sodium817 mg
Potassium1940 mg
Calcium1371 mg
Iron5.8 mg
Magnesium170 mg
Phosphorus1615 mg
Zinc8.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D15 mcg
Vitamin C0.1 mg
Vitamin A792 mcg
Vitamin E3.6 mg
Vitamin K1 mcg
Vitamin B61.1 mg
Vitamin B127.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)1.3 mg
Folate142 mcg
Choline1056 mg
Caffeine1.7 mg
Water1096 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 68. The excerpt below is the record exactly as published.
Chocolate Pudding. Add one ounce of grated chocolate to a quart of milk, boil thoroughly, flavor with vanilla ; set aside to cool, then stir in the yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.