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Chocolate Pudding
From San Rafael cook book, 1906, 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
570Calories
18 gProtein
95 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein18 g
Carbohydrates95 g
Fiber1.6 g
Sugars77 g
Total Fat14 g
Saturated Fat6.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol215 mg
Sodium333 mg
Potassium538 mg
Calcium369 mg
Iron2.5 mg
Magnesium62 mg
Phosphorus415 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0.1 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate46 mcg
Choline194 mg
Caffeine1.7 mg
Water263 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 49. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING— Mrs. A. F. Fechteler, Wash, D. C. Bread crumbs, 1 cup, eggs 3, Sugar % cup, milk 1 tablespoon vanilla, 1 teaspoon. Ghlradellies grated chocolate 4 tablespoons. Beat up yolks of eggs with the pudding. Beat whites very stiff and add last. Steam the pudding about 30 minutes. Serve with cream. 114 PUDDINGS CHOCOLATE PUDDING— Mrs. Chas. S. Fay. Wfeigji 5 loz. butter, 5 oz. sugar anid; 5 oz. of chocolate, put all in a steamer saucepan and let stand until melted, then take 5 eggs separ- ating the yolks, put the yolks into your other ingredients andi stir until stiff; now beat your whites very stiffly and put all together; grease your mold, shake a little granulated sugar on, put mold into a saucepan with a little water and put in oven. Cock 1 hour; serve hot with hot chocolate sauce. CHOCOLATE PUDDING— Mrs. J. K. Armsby. 12 tablespoons of bread crumbs, 6 tablespoons of grated chocolate, 1 qt. milk, 4 eggs keeping out the whites of two, for the meringue. 1 teacup sugar
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