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Steamed Chocolate Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
801Calories
24 gProtein
137 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories801 kcal
Protein24 g
Carbohydrates137 g
Fiber2.2 g
Sugars21 g
Total Fat35 g
Saturated Fat8.8 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol157 mg
Sodium1444 mg
Potassium590 mg
Calcium798 mg
Iron12 mg
Magnesium104 mg
Phosphorus612 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.9 mg
Folate237 mcg
Choline95 mg
Caffeine13 mg
Water145 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 76. The excerpt below is the record exactly as published.
Steamed Chocolate Pudding Three tablespoons butter, one egg, one cup milk, two and a quarter cups flour, four and a half teaspoons baking powder, two and a half squares chocolate, quarter teaspoon salt
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