vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From Royal Victoria cook book, 1900
Serves 16
Serve with custard made of yolks, milk, and sugar.
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
827Calories
4 gProtein
200 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein4.2 g
Carbohydrates200 g
Fiber1.1 g
Sugars192 g
Total Fat4.6 g
Saturated Fat1.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol47 mg
Sodium126 mg
Potassium79 mg
Calcium43 mg
Iron4 mg
Magnesium17 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline39 mg
Caffeine3.5 mg
Water61 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 29. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING.—Pour 1 cup cold water over 1 ounce gelatine, let stand one hour; then pour over it 3 cups boiling water, add 15 cups white sugar, 1 cup erated chocolate mixed into a paste with a little of the boil- ing water. Set on stove till smooth, then put away to cool, but not stiff; whip in the well beaten whites of 4 eggs
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