Cocoa Pudding
From The housewife's aid, 1950
—Mrs. T. C. Ethridge.
Presented as published in 1950. 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
2824Calories
6 gProtein
723 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories2824 kcal
Protein5.6 g
Carbohydrates723 g
Fiber5.9 g
Sugars706 g
Total Fat7.1 g
Saturated Fat2.9 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Cholesterol8.8 mg
Sodium58 mg
Potassium601 mg
Calcium123 mg
Iron3.5 mg
Magnesium107 mg
Phosphorus205 mg
Zinc1.6 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D0.6 mcg
Vitamin C0.6 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate8.7 mcg
Choline12 mg
Caffeine15 mg
Water497 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 16. The excerpt below is the record exactly as published.
COCOA PUDDING 3 eggs, 3% cup sugar, 2 tablespoons canned milk, 3 tablespoons: cocoa, 1 tablespoon corn starch, vanilla flavor, pint hot water
Cook this with the app: pantry check, scaling, and the assistant.