Chocolate Pudding
From Purity flour cookbook, 1917
Presented as published in 1917. 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
1585Calories
47 gProtein
283 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1585 kcal
Protein47 g
Carbohydrates283 g
Fiber1.5 g
Sugars276 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium446 mg
Potassium1603 mg
Calcium1218 mg
Iron1.5 mg
Magnesium158 mg
Phosphorus1064 mg
Zinc4.6 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D9.4 mcg
Vitamin C0.1 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.2 mg
Folate6 mcg
Choline181 mg
Caffeine3.4 mg
Water881 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 32. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING 2 tablespoons powdered gelatine. 1. quart milk. 2 ounces grated chocolate. i cup sugar. 1 teaspoon vanilla. Put gelatine m saucepan, add mUk, sugar and chocolate boil 10 minutes tir all the time. Remove from fire, add vanilla, and when almost cold beat for 5 minutes with egg beater. Pour mo wet ring mould. Turn out when set and serve with whipped cream m centre, garnished with small pieces of angelica. - i . • APPLE TAPIOCA Cook I cup tapioca in 1 quart boiling water with i teaspoon salt in double boiler, until transparent. Pare and c4re 7 or 8 apples; pit them in round dish. Sprmkle w>th i cup sugar, then pour the boiled tapioca over the apples. Bake until the apples are soft. When cold, serve with cream. RICE PUDDING 1 quart milk
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