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Chocolate Pudding
From The white ribbon cook book, 1894
Serves 3
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
560Calories
25 gProtein
65 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein25 g
Carbohydrates65 g
Fiber2 g
Sugars54 g
Total Fat21 g
Saturated Fat9.6 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium320 mg
Potassium800 mg
Calcium467 mg
Iron3.3 mg
Magnesium100 mg
Phosphorus623 mg
Zinc3.2 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D5.1 mcg
Vitamin C0.2 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.7 mg
Folate49 mcg
Choline353 mg
Caffeine4.5 mg
Water388 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 85. The excerpt below is the record exactly as published.
Chocolate Pudding" — One quart milk, 14 even tablespoonfuls grated bread-crumbs, 12 table- spoonfuls grated chocolate, 6 eggs, 1 tablespoon- ful vanilla, sugar to make very sweet
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