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Chocolate Pudding
From The new Kentucky home cook book, 1884
Serves 3
Mrs. E. L. Jackson.
Presented as published in 1884. 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
731Calories
28 gProtein
44 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein28 g
Carbohydrates44 g
Fiber2 g
Sugars38 g
Total Fat53 g
Saturated Fat11 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol52 mg
Sodium137 mg
Potassium658 mg
Calcium420 mg
Iron2.4 mg
Magnesium81 mg
Phosphorus394 mg
Zinc2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E6 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.7 mg
Folate2.7 mcg
Choline58 mg
Caffeine12 mg
Water340 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 124. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING. Take three ounces of chocolate, one quart of milk, one coffee-cupful of sugar, one table-spoonful of butter, the yelks of six eggs, and three crackers or about two tea^oon fills of corn starch;
Cook this with the app: pantry check, scaling, and the assistant.