Chocolate Pudding
From Purity flour cookbook, 1917
Presented as published in 1917. 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
877Calories
17 gProtein
161 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories877 kcal
Protein17 g
Carbohydrates161 g
Fiber1.5 g
Sugars154 g
Total Fat17 g
Saturated Fat9.4 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium228 mg
Potassium880 mg
Calcium610 mg
Iron1.3 mg
Magnesium97 mg
Phosphorus566 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0.1 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate1.1 mcg
Choline87 mg
Caffeine3.4 mg
Water454 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 40. The excerpt below is the record exactly as published.
i box gelatine. 1 cup icing sugar. 1 teaspoon vanilla. 1 dozen lady fingers. 1 cup icing sugar. Whites of 2 eggs. _ Whip croan., add sugar, whites of eggs and gelatine (f ^^^|-. ^^otrTn i^^amy mtx^i" and dish with lady fingers dipped m whites of egg, put m oven to set, then pour m the cieamy m set out to stiffen. MAPLE MOULD Boil 1 cup maple syrup and pour slowly over the yolks of 3 eggs. Cook in double boiler, then CHOCOLATE PUDDING 1 pint milk. i box gelatine. i tablespoon vanilla * cup sugar. 2 ounces grated chocolate
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