Chocolate Pudding
From Raleigh recipe book, 1925
Recipe by Mrs. Hubert Haywood, Jr.
Presented as published in 1925. 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
1069Calories
13 gProtein
249 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1069 kcal
Protein13 g
Carbohydrates249 g
Fiber8 g
Sugars213 g
Total Fat12 g
Saturated Fat6.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium114 mg
Potassium1026 mg
Calcium342 mg
Iron4.2 mg
Magnesium158 mg
Phosphorus439 mg
Zinc2.7 mg
Copper1 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate8.3 mcg
Choline46 mg
Caffeine20 mg
Water572 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 25. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING 4 good tablespoons of cocoa 3 level tablespoons of corn starch Mix cocoa and corn starch with one-half cup of cold water to make thick paste. One cup of milk, one cup of water, one cup of sugar. Let come to boiling heat. Pour into cocoa mixture, stirring all the time. Put on stove and stir until thick. Add teaspoon of Virginia Dare extract of vanilla
Cook this with the app: pantry check, scaling, and the assistant.