vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Steamed Chocolate Pudding
From The Swedish, French, American cook book, 1918
Serves 3
Serve with sweetened whipped cream or foam sauce.
Presented as published in 1918. 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
731Calories
18 gProtein
121 gCarbs
17 gFat
Full nutrition (35 nutrients)
Calories731 kcal
Protein18 g
Carbohydrates121 g
Fiber4.2 g
Sugars63 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol153 mg
Sodium761 mg
Potassium452 mg
Calcium398 mg
Iron5.6 mg
Magnesium75 mg
Phosphorus472 mg
Zinc2.2 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D1.4 mcg
Vitamin C0.1 mg
Vitamin A141 mcg
Vitamin E0.7 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.4 mg
Folate102 mcg
Choline126 mg
Caffeine2.3 mg
Alcohol3.1 g
Water122 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 553. The excerpt below is the record exactly as published.
Steamed Chocolate Pudding Pouding au Chocolat, cuit a la vapeur Two cups bread crumbs, four ounces grated chocolate, two table¬ spoons melted butter, two tablespoons brandy, a pinch of salt, two eggs, one cup milk, two tablespoons flour, one teaspoon Royal baking powder, half cup brown sugar
Cook this with the app: pantry check, scaling, and the assistant.