Pure Gold Chocolate Pudding
From Blue Ribbon and Pure Gold cook book, 1905
Cool well before serving.
Presented as published in 1905. 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
820Calories
36 gProtein
100 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein36 g
Carbohydrates100 g
Fiber8 g
Sugars65 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol102 mg
Sodium764 mg
Potassium2775 mg
Calcium1849 mg
Iron2.9 mg
Magnesium462 mg
Phosphorus1301 mg
Zinc16 mg
Copper1.6 mg
Manganese0 mg
Vitamin D8.2 mcg
Vitamin C48 mg
Vitamin A273 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B62.1 mg
Vitamin B124.6 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)23 mg
Folate6.2 mcg
Choline387 mg
Caffeine0.9 mg
Water758 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 59. The excerpt below is the record exactly as published.
Pure Gold Chocolate Pudding—Measure 35 cups milk and 1 cup of Pure Gold chocolate powder
Cook this with the app: pantry check, scaling, and the assistant.