Chocolate Pudding
From The home science cook book, 1902
Presented as published in 1902. 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
644Calories
22 gProtein
100 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein22 g
Carbohydrates100 g
Fiber3.1 g
Sugars75 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol84 mg
Sodium377 mg
Potassium953 mg
Calcium654 mg
Iron2.6 mg
Magnesium99 mg
Phosphorus593 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A187 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.1 mg
Folate55 mcg
Choline130 mg
Caffeine5.1 mg
Water447 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 73. The excerpt below is the record exactly as published.
Chocolate Pudding. Soak one-half cup dry or one cup of stale bread- crumbs in one pint of milk. To this add one level tablespoon of cocoa stirred in a quarter of a cup of sugar, and one beaten egg
Cook this with the app: pantry check, scaling, and the assistant.