vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pudding No. 4
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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
11 gProtein
121 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein11 g
Carbohydrates121 g
Fiber0.3 g
Sugars118 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium126 mg
Potassium513 mg
Calcium403 mg
Iron0.4 mg
Magnesium45 mg
Phosphorus337 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline58 mg
Caffeine1.8 mg
Water287 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 259. The excerpt below is the record exactly as published.
CHOCOLATE PUDDING. No. 4. Half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point; remove the mixture from the range ; add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar
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