gluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From Around-the-world cook book, 1913
Serves 3
Presented as published in 1913. 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
594Calories
26 gProtein
43 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein26 g
Carbohydrates43 g
Fiber6.3 g
Sugars33 g
Total Fat35 g
Saturated Fat20 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol226 mg
Sodium213 mg
Potassium874 mg
Calcium469 mg
Iron7.5 mg
Magnesium170 mg
Phosphorus580 mg
Zinc5.7 mg
Copper1.4 mg
Manganese1.6 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.8 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline224 mg
Caffeine30 mg
Water326 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 77. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING GERMAN Unsweetened chocolate, 14 pound. Gelatin, i/^ package, Milk, 1 quart. Eggs, 3, Sugar, 4 heaping tablespoons, Vanilla.
Cook this with the app: pantry check, scaling, and the assistant.