Chocolate Pudding (rich)
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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
2222Calories
36 gProtein
99 gCarbs
186 gFat
Full nutrition (34 nutrients)
Calories2222 kcal
Protein36 g
Carbohydrates99 g
Fiber0.7 g
Sugars66 g
Total Fat186 g
Saturated Fat102 g
Monounsaturated Fat42 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol1226 mg
Sodium382 mg
Potassium761 mg
Calcium400 mg
Iron4.2 mg
Magnesium57 mg
Phosphorus678 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.4 mg
Folate118 mcg
Choline588 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.
Chocolate Pudding (rich). One pint of double cream, two tablespoonfuls of corn flour. Not quite half a cup of powdered sugar, the whites of four eggs beaten to a stiff froth, dissolve the corn flour in a little milk, stir the sugar into the remainder of the milk, which place on the fire ; when it begins to boil add the dissolved corn flour. Stir continually for a few minutes, till it becomes a smooth paste. Now stir in the beaten whites of eggs and let it remain a little longer to cook the eggs. Flavour the whole with vanilla. Now take out a third of the pudding, flavour the remainder in the kettle with a bar or tablet of chocolate
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