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Chocolate Pudding
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Mary Herring.
Presented as published in 1912. 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
591Calories
17 gProtein
88 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein17 g
Carbohydrates88 g
Fiber0.9 g
Sugars80 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol59 mg
Sodium190 mg
Potassium805 mg
Calcium607 mg
Iron1.1 mg
Magnesium77 mg
Phosphorus519 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline87 mg
Caffeine5.4 mg
Water431 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 363. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING.— Boil 1 pt. milk, a pinch of salt, and Yt, cup sugar, and 2 tablespoons of corn starch, dissolved in an equal quantity of cold water. Boil until thick, stirring constantly. Remove from fire. Melt 1 square of. chocolate in a little hot water; add to mixture and cook a little longer, after removing from fire add 1 teaspoon of desired flavoring
Cook this with the app: pantry check, scaling, and the assistant.