Chocolate Pudding
From Aunt Sammy's radio recipes, 1926
Serve with soft custard, cream, or whipped cream.
Presented as published in 1926. 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
1263Calories
38 gProtein
196 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1263 kcal
Protein38 g
Carbohydrates196 g
Fiber0.5 g
Sugars148 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol303 mg
Sodium1614 mg
Potassium1542 mg
Calcium1230 mg
Iron1.2 mg
Magnesium124 mg
Phosphorus1091 mg
Zinc4.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A392 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B125.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1.1 mg
Folate24 mcg
Choline321 mg
Caffeine0 mg
Water904 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 38. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING 4 cups milk. 3^ teaspoon salt. squares chocolate. 1 egg. }^ cup sugar. 1 teaspoon vanilla. 6 level tablespoons cornstarch
Cook this with the app: pantry check, scaling, and the assistant.