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Chocolate Pudding, Marshmallow Mint Sauce
From Boston Cooking-School cook book, 1896
Serves 2
Serve with Marshmallow Mint Sauce.
Presented as published in 1896. 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
620Calories
22 gProtein
78 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein22 g
Carbohydrates78 g
Fiber3.1 g
Sugars74 g
Total Fat26 g
Saturated Fat15 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol59 mg
Sodium1366 mg
Potassium889 mg
Calcium623 mg
Iron3.3 mg
Magnesium121 mg
Phosphorus569 mg
Zinc3.9 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate6.5 mcg
Choline97 mg
Caffeine15 mg
Water452 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 226. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING, MARSHMALLOW MINT SAUCE 1 quart milk 1 teaspoon salt 1% squares unsweetened 2 tablespoons granulated chocolate gelatine, soaked in 1g cup sugar 3 tablespoons cold water
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