vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From Kentucky receipt book, 1903
Serves 2
Serve cold with whipped cream or plain cream.
Presented as published in 1903. 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
580Calories
10 gProtein
117 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein9.8 g
Carbohydrates117 g
Fiber0.6 g
Sugars104 g
Total Fat9.4 g
Saturated Fat3.5 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol280 mg
Sodium110 mg
Potassium141 mg
Calcium47 mg
Iron1.9 mg
Magnesium19 mg
Phosphorus163 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline221 mg
Caffeine2.7 mg
Water58 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 138. The excerpt below is the record exactly as published.
Chocolate Pudding. One quart of new milk, ^ cake of chocolate, 1 teacupf ul «ugar, 3 eggs, 3 tablespoonfuls cornstarch; flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.