Chocolate Pudding
From Tempting dishes for small incomes, 1891
Serve with cream or custard.
Presented as published in 1891. 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
966Calories
35 gProtein
136 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories966 kcal
Protein35 g
Carbohydrates136 g
Fiber3.4 g
Sugars108 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol117 mg
Sodium406 mg
Potassium1660 mg
Calcium1208 mg
Iron1.7 mg
Magnesium174 mg
Phosphorus1125 mg
Zinc4.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D9.4 mcg
Vitamin C0.1 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.7 mg
Folate8.2 mcg
Choline180 mg
Caffeine2.8 mg
Water876 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.
Chocolate Pudding. Take three tablespoonfuls of sugar, four of cornflour. Dissolve two and a half tablespoonfuls of grated chocolate in hot water, scald a quart of milk
Cook this with the app: pantry check, scaling, and the assistant.