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Steamed Chocolate Pudding
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
799Calories
28 gProtein
131 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories799 kcal
Protein28 g
Carbohydrates131 g
Fiber4 g
Sugars93 g
Total Fat31 g
Saturated Fat3.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol46 mg
Sodium912 mg
Potassium463 mg
Calcium644 mg
Iron10 mg
Magnesium205 mg
Phosphorus313 mg
Zinc7.7 mg
Copper1.2 mg
Manganese0.9 mg
Vitamin D5.2 mcg
Vitamin C24 mg
Vitamin A637 mcg
Vitamin E14 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate64 mcg
Choline38 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 86. The excerpt below is the record exactly as published.
Steamed Chocolate Pudding 2 tablespoons butter I cup milk ^ cup flour 5 egg yolks 1 cup Lowney's Always Ready f cup sugar Chocolate Powder | cup finely chopped almonds ^ teaspoon salt 5 egg whites Melt butter ; add flour, chocolate, salt and milk ; cook five minutes. Beat egg yolks until lemon-colored and thick ; add sugar and almonds ; when well blended, add chocolate mixture, and cut and fold in the beaten whites. Pour into a buttered mold, and steam one hour. Serve immediately with sugar and cream. Baked Apple Dumpling 2 cups flour 1 teaspoon salt 2 tablespoons lard | cup sugar
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