vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From The Henderson cook book, 1914
Serves 2
— Mrs. W. B. Waddill.
Presented as published in 1914. 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
678Calories
19 gProtein
115 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein19 g
Carbohydrates115 g
Fiber2 g
Sugars100 g
Total Fat16 g
Saturated Fat7.3 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium254 mg
Potassium642 mg
Calcium353 mg
Iron2.9 mg
Magnesium87 mg
Phosphorus492 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D3.8 mcg
Vitamin C0.2 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate37 mcg
Choline265 mg
Caffeine4.5 mg
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 44. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING. Yolks of 3 eggs, 1 pint milk, i/o CUP sugar, ^ cup grated chocolate, 1 heaping tablespoon corn starch, 1 teaspoon vanilla, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.