dairy-freenut-freesoy-freefish-freeshellfish-free
Rice and Chocolate Pudding
From A guide to modern cookery, 1909
Serves 6
This sweet may be served hot or cold.
Presented as published in 1909. 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
341Calories
9 gProtein
67 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein8.5 g
Carbohydrates67 g
Fiber1.6 g
Sugars4.6 g
Total Fat3.5 g
Saturated Fat1.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.8 mg
Sodium6 mg
Potassium140 mg
Calcium26 mg
Iron4 mg
Magnesium33 mg
Phosphorus106 mg
Zinc1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate175 mcg
Choline4.4 mg
Caffeine4.1 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 420. The excerpt below is the record exactly as published.
RICE AND CHOCOLATE PUDDING Add two oz. of chocolate to every lb. of the preparation of rice, made after No. 2404, and combine therewith the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.