Steamed Chocolate Pudding
From 365 desserts, 1900
From 'Table Talk,' Philadelphia.
Presented as published in 1900. 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
1607Calories
34 gProtein
318 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1607 kcal
Protein34 g
Carbohydrates318 g
Fiber2 g
Sugars215 g
Total Fat26 g
Saturated Fat9.9 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol560 mg
Sodium1165 mg
Potassium542 mg
Calcium647 mg
Iron13 mg
Magnesium96 mg
Phosphorus685 mg
Zinc3.4 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate271 mcg
Choline441 mg
Caffeine12 mg
Water127 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 38. The excerpt below is the record exactly as published.
Steamed Chocolate Pudding. Beat the yolks of 3 eggs light, add grad- ually 1 cup of sugar and beat until light. Add 3 tablespoonfuls of sweet milk and 1 oz. of chocolate or cocoa, melted over hot wa- ter. Mix thoroughly, add 1 cup of flour and beat until smooth. Beat the whites of the eggs to a stiff dry froth and add quickly to the pudding with 2 teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.