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Chocolate Pudding
From Delicacies, 1929
Serves 2
Lemon sauce for the pudding is made by dissolving ingredients and letting come to a boil. Flavor with lemon juice.
Presented as published in 1929. 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
736Calories
11 gProtein
163 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein11 g
Carbohydrates163 g
Fiber3.2 g
Sugars121 g
Total Fat12 g
Saturated Fat2.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol30 mg
Sodium541 mg
Potassium326 mg
Calcium285 mg
Iron11 mg
Magnesium50 mg
Phosphorus212 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C0.1 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate61 mcg
Choline29 mg
Caffeine1.7 mg
Water252 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 59. The excerpt below is the record exactly as published.
Chocolate Pudding 5 tbsp. of ground bread 1 egg white crumbs Lemon sauce y2 pint milk 1 cup sugar 3 tbsp. grated chocolate 1 tbsp. butter 1 cup sugar 1 tsp. cornstarch 3 egg yolks H>4 cups boiling water
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