vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
545Calories
22 gProtein
58 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein22 g
Carbohydrates58 g
Fiber1.1 g
Sugars51 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol441 mg
Sodium233 mg
Potassium865 mg
Calcium650 mg
Iron1.8 mg
Magnesium87 mg
Phosphorus681 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.5 mcg
Vitamin C0.1 mg
Vitamin A285 mcg
Vitamin E1.1 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.7 mg
Folate50 mcg
Choline366 mg
Caffeine2.6 mg
Water462 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 151. The excerpt below is the record exactly as published.
Chocolate Pudding: Boil one quart of milk, add a tablespoonful of but- ter, one of sugar, and three ounces of grated chocolate. When cool, add the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.