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Steamed Chocolate Pudding
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
980Calories
26 gProtein
173 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories980 kcal
Protein26 g
Carbohydrates173 g
Fiber4.2 g
Sugars56 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol155 mg
Sodium620 mg
Potassium622 mg
Calcium350 mg
Iron13 mg
Magnesium138 mg
Phosphorus477 mg
Zinc4.3 mg
Copper1 mg
Manganese2.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate244 mcg
Choline107 mg
Caffeine20 mg
Water144 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 228. The excerpt below is the record exactly as published.
STEAMED CHOCOLATE PUDDING 3 tablespoons butter 214 cups flour 28 cup sugar 416 teaspoons baking powder 1 egg, well beaten 2% squares unsweetened chocolate 1 cup milk \4 teaspoon salt
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