Chocolate Pudding
From Granite City cook book, 1900
Presented as published in 1900. 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
751Calories
29 gProtein
88 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein29 g
Carbohydrates88 g
Fiber1.3 g
Sugars70 g
Total Fat30 g
Saturated Fat15 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol432 mg
Sodium334 mg
Potassium968 mg
Calcium666 mg
Iron3.2 mg
Magnesium95 mg
Phosphorus726 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.4 mg
Vitamin K1.6 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate47 mcg
Choline381 mg
Caffeine7 mg
Water510 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 22. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING. 1 pint of milk. 2 eggs. 2 tablespoons of cornstarch. 3 tablespoons of sugar. 2 tablespoons of chocolate. Vanilla or lemon flavoring
Cook this with the app: pantry check, scaling, and the assistant.