Chocolate Pudding Cold

Name: Chocolate Pudding Cold
Ingredients: a quart of milk; three ounces of grated vanilla chocolate; three tablespoonfuls of corn flour; two ounces of powdered sugar; the beaten yolk of two eggs; two large spoonfuls of castor sugar

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

1279Calories

46 gProtein

132 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1279 kcal

Protein46 g

Carbohydrates132 g

Fiber1 g

Sugars114 g

Total Fat41 g

Saturated Fat21 g

Monounsaturated Fat10 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol489 mg

Sodium521 mg

Potassium1761 mg

Calcium1265 mg

Iron2.9 mg

Magnesium145 mg

Phosphorus1209 mg

Zinc5.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A472 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B126.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2 mg

Niacin (B3)2.8 mg

Folate83 mcg

Choline468 mg

Caffeine0 mg

Water982 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.

Chocolate Pudding Cold (simple). Boil a quart of milk and stir in three ounces of grated vanilla chocolate, three tablespoonfuls of n A LA MODE, 17 corn flour, two ounces of powdered sugar, and the beaten yolk of two eggs ; bake, and when the pud- ding is cold, beat the whites of the two eggs to a froth, and stir in two large spoonfuls of castor sugar, and place it on the pudding and serve. Chocolate Pudding (rich). One pint of double cream, two tablespoonfuls of corn flour.

Cook this with the app: pantry check, scaling, and the assistant.