vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Pudding with Macaroons
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Presented as published in 1913. 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
750Calories
12 gProtein
114 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein12 g
Carbohydrates114 g
Fiber5.4 g
Sugars80 g
Total Fat28 g
Saturated Fat21 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol29 mg
Sodium590 mg
Potassium544 mg
Calcium334 mg
Iron4 mg
Magnesium75 mg
Phosphorus347 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate14 mcg
Choline52 mg
Caffeine1.9 mg
Water266 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 129. The excerpt below is the record exactly as published.
Chocolate Pudding with Macaroons Coffee *Chocolate Pudding with Macaroons— Put 3 cups milk to boil. Have 5 4 Calendar of Dinners tablespoons grated chocolate in pan with % cup boiling water and 4 tablespoons sugar. When chocolate paste is smooth pour in milk. Mix 4 tablespoons cornstarch with 1 cup milk, add 1 teaspoon Crisco, and 4% teaspoon salt, and with this thicken boiling milk. Add 1 cup macaroon crumbs and beaten whites of 2 eggs.
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