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Chocolate Pudding
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
646Calories
21 gProtein
102 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories646 kcal
Protein21 g
Carbohydrates102 g
Fiber3.4 g
Sugars65 g
Total Fat20 g
Saturated Fat8.3 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol177 mg
Sodium543 mg
Potassium575 mg
Calcium427 mg
Iron4.4 mg
Magnesium77 mg
Phosphorus435 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate77 mcg
Choline164 mg
Caffeine4.9 mg
Water247 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 104. The excerpt below is the record exactly as published.
Chocolate Pudding. — One pint bread crumbs soaked in one quart milk for half hour, three tablespoons of Baker's choco- late dissolved in water ; beat yolks of three eggs, one cup sugar and one tablespoon of butter which has been creamed, pinch of salt
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