vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cocoa Pudding 1
From The encyclopædia of practical cookery, 1890
Serves 2
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
696Calories
18 gProtein
126 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein18 g
Carbohydrates126 g
Fiber0.8 g
Sugars125 g
Total Fat27 g
Saturated Fat7.1 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol341 mg
Sodium202 mg
Potassium542 mg
Calcium348 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus417 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline264 mg
Caffeine2.1 mg
Water274 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 402. The excerpt below is the record exactly as published.
Cocoa Pudding1. - (1) Put Jib. of stale bread and 1 pint of milk in a saucepan, and let it boil, stirring until it becomes a thick paste; then add Jib- of caster sugar, loz. of butter, 1 table-spoonful of prepared Cocoa, and a few drops of essence of vanilla. Take the pudding off the fire, and beat in the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.