vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
642Calories
24 gProtein
93 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein24 g
Carbohydrates93 g
Fiber0.6 g
Sugars89 g
Total Fat20 g
Saturated Fat8.6 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol494 mg
Sodium286 mg
Potassium587 mg
Calcium373 mg
Iron2.7 mg
Magnesium58 mg
Phosphorus521 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A278 mcg
Vitamin E1.4 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate59 mcg
Choline411 mg
Caffeine1.3 mg
Water317 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 86. The excerpt below is the record exactly as published.
Chocolate Pudding. One quart of milk and three ounces of grated chocolate, scalded together; when cold, add the beaten yolks of five eggs and one cupful of sugar. Bake twenty-five minutes. Beat the whites of five eggs to a stiff froth with one-half cupful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.