Chocolate Pudding
From The Elm City cook book, 1896
Presented as published in 1896. 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
2286Calories
94 gProtein
281 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories2286 kcal
Protein94 g
Carbohydrates281 g
Fiber17 g
Sugars122 g
Total Fat86 g
Saturated Fat41 g
Monounsaturated Fat24 g
Polyunsaturated Fat11 g
Omega-30.3 g
Cholesterol869 mg
Sodium5712 mg
Potassium2702 mg
Calcium1789 mg
Iron21 mg
Magnesium357 mg
Phosphorus1956 mg
Zinc12 mg
Copper1.5 mg
Manganese3.5 mg
Vitamin D13 mcg
Vitamin C6.5 mg
Vitamin A657 mcg
Vitamin E3.6 mg
Vitamin K117 mcg
Vitamin B61.4 mg
Vitamin B128.1 mcg
Thiamin (B1)3 mg
Riboflavin (B2)3.3 mg
Niacin (B3)16 mg
Folate380 mcg
Choline797 mg
Caffeine31 mg
Water1027 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 18. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING. One quart milk, one pint fine bread crumbs, nine tablespoon- fuls chocolate, four eggs, leaving out the whites of two for icing, sweeten to taste, boil a few minutes as for custard. Then bake fifteen or twenty minutes. Beat whites of the reserved eggs with two tablespoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.