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Chocolate Pudding
From The new home cook book, 1896
Serves 2
Use with cream, or sauce of butter and sugar stirred to a cream.
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
481Calories
16 gProtein
62 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein16 g
Carbohydrates62 g
Fiber0.9 g
Sugars47 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol59 mg
Sodium189 mg
Potassium789 mg
Calcium606 mg
Iron0.9 mg
Magnesium73 mg
Phosphorus515 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline87 mg
Caffeine4.4 mg
Water431 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 76. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING. Mrs. Packard- One quart milk, three tablespoons sugar, four table- spoons corn starch, two and a half tablespoons chocolate
Cook this with the app: pantry check, scaling, and the assistant.