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Chocolate Pudding
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
343Calories
5 gProtein
40 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein5.5 g
Carbohydrates40 g
Fiber2.7 g
Sugars32 g
Total Fat18 g
Saturated Fat9.2 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol189 mg
Sodium52 mg
Potassium266 mg
Calcium73 mg
Iron3.7 mg
Magnesium59 mg
Phosphorus174 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A72 mcg
Vitamin E0.8 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate28 mcg
Choline143 mg
Caffeine16 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 49. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING— Mrs. A. F. Fechteler, Wash, D. C. Bread crumbs, 1 cup, eggs 3, Sugar % cup, milk 1 tablespoon vanilla, 1 teaspoon. Ghlradellies grated chocolate 4 tablespoons. Beat up yolks of eggs with the pudding. Beat whites very stiff and add last. Steam the pudding about 30 minutes. Serve with cream. 114 PUDDINGS CHOCOLATE PUDDING— Mrs. Chas. S. Fay. Wfeigji 5 loz. butter, 5 oz. sugar anid; 5 oz. of chocolate, put all in a steamer saucepan and let stand until melted, then take 5 eggs separ- ating the yolks, put the yolks into your other ingredients andi stir until stiff; now beat your whites very stiffly and put all together; grease your mold, shake a little granulated sugar on, put mold into a saucepan with a little water and put in oven. Cock 1 hour; serve hot with hot chocolate sauce. CHOCOLATE PUDDING— Mrs. J. K. Armsby. 12 tablespoons of bread crumbs, 6 tablespoons of grated chocolate, 1 qt. milk, 4 eggs keeping out the whites of two, for the meringue. 1 teacup sugar. Boil bread crumbs, milk, sugar, and chocolate together until thick. "When cold add eggs Tvell beaten. Bake % of an hour. Before serving drop on a meringue and brown slightly. To be eaten hot with hard sauce. CHOCOLATE PUDDING— Mrs. Ludwig Schwabacher. Boil % pound of chocolate with % cup of milk and set aside to cool. Take yolks of 6 eggs and 6 tablespoons of sugar stir until very light, then add 3 tablespoons of finely roUedi crackers to chocolate. A little vanilla, a pinch f cintnamon, and beat all until light
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