Steamed Chocolate Pudding

From The Chapel Hill cook book, 1935

Sauce: 0.5 cup butter, 1 cup XXXX sugar. Cream and add 0.5 teaspoon vanilla and 0.25 cup whipped cream. Recipe by Mrs. J. B. Bullitt.

Presented as published in 1935. 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

766Calories

18 gProtein

161 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories766 kcal

Protein18 g

Carbohydrates161 g

Fiber3.9 g

Sugars105 g

Total Fat21 g

Saturated Fat4.1 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol227 mg

Sodium1509 mg

Potassium607 mg

Calcium287 mg

Iron6.7 mg

Magnesium95 mg

Phosphorus394 mg

Zinc2.3 mg

Copper0.6 mg

Manganese1 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A106 mcg

Vitamin E0.6 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.7 mg

Folate128 mcg

Choline163 mg

Caffeine10 mg

Water118 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 24. The excerpt below is the record exactly as published.

STEAMED CHOCOLATE PUDDING 1 tablespoon butter j 1 teaspoon baking powder % cup sugar ) cream Y2 square chocolate or Add 1 egg well beaten 2 tablespoons cocoa 1/3 cup milk

Cook this with the app: pantry check, scaling, and the assistant.