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Chocolate Roll Pudding
From The encyclopædia of practical cookery, 1890
Serves 2
Icing made with egg whites and sugar.
Presented as published in 1890. 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
724Calories
16 gProtein
149 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein16 g
Carbohydrates149 g
Fiber0 g
Sugars101 g
Total Fat8.4 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium429 mg
Potassium191 mg
Calcium58 mg
Iron4.9 mg
Magnesium27 mg
Phosphorus216 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.3 mg
Folate136 mcg
Choline221 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 335. The excerpt below is the record exactly as published.
Chocolate Roll Pudding'.— Beat the whites of three eggs to a stiff froth, and then put in the yolks and 1 breakfast-cupful each of sugar and flour, beating all together ; as soon as they are thoroughly well mixed, stir in 1 teacupful of cold water, with a little bicarbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.