Chocolate Pudding
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
1587Calories
51 gProtein
247 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1587 kcal
Protein51 g
Carbohydrates247 g
Fiber0 g
Sugars249 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium586 mg
Potassium1680 mg
Calcium1285 mg
Iron2.7 mg
Magnesium135 mg
Phosphorus1282 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.2 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water976 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 53. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING. To one quart milk add one cupful cracker-dust, three well-beaten eggs, one cupful sugar, one teaspoonful vanilla, two squares chocolate
Cook this with the app: pantry check, scaling, and the assistant.