Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful of sugar
- one-half cupful of milk
- three teaspoonfuls of baking powder
- one-third ounces of cook- ing chocolate
- three-quarters pound grated cocoanut
- half pound of butter
- one cup milk
- quarter pound pounded crackers
- one cup sweet milk
- one cup sugar
- one pound grated cocoanut
- half pound sugar
- half pound butter
- half pint cream
- quarter pound cracker crumbs
- a cupful of butter
- a teaspoonful of salt
- a teaspoonful of vanilla
- three whites
- two eggs
- six eggs beaten well
- one wine glass brandy
- one large cocoanut grated
- four whole eggs
- six eggs beaten light
- three lemons
- eight eggs
- two lemons
- salt
Directions
get well heated, stirring all the time ; remove from fire and stir in the other ingredients. Flavor with vanilla and cook. Make a meringue of the three whites and put on top when pudding is done. Eat with either whipped cream or plain cream. — Mary E. Timberlake.
Chocolate Pudding. — One-fourth of a cupful of butter, one cupful of sugar, yolks of two eggs, one-half cupful of milk, one and three-eighths cupfuls of flour, three teaspoonfuls of baking powder, whites of two eggs, one and one-third ounces of cook- ing chocolate, one-eighth of a teaspoonful of salt, one-fourth of a teaspoonful of vanilla. Cream the butter, and add half the sugar gradually, continuing to beat meanwhile. Beat the yolks of the eggs until thick and lemon colored, and add the remain- ing sugar gradually. Combine the mixtures, and add the milk alternately with the flour' mixed and sifted with the baking powder and salt; then add the whites of the eggs beaten until stiff, melted chocolate and vanilla. Bake in a buttered angel cake pan; then remove from the dish, cool slightly, and place on a serving dish. Fill the center with whipped cream sweet- ened and flavored with vanilla, and also pour it around the mold.
Cocoanut Pudding. — Take three-quarters pound grated cocoanut, half pound of butter, the same of sugar, six eggs beaten well, one cup milk, one wine glass brandy or wine, one- quarter pound pounded crackers. Bake on pastry.
Cocoanut Pudding. — One large cocoanut grated, one cup sweet milk, one cup sugar, four whole eggs or whites of seven. Serve with hot sauce. Excellent. — Mrs. J. W. Yanden.
Cocoanut Pudding. — Take one pound grated cocoanut, half pound sugar, half pound butter or less, whites six eggs beaten light, half pint cream, a glass of brandy and quarter pound cracker crumbs ; beat them together and bake in pastry.
Lemon Pudding. — Three lemons, one cup sugar, eight eggs, yolks of six, whites of all, grated rind of two lemons, juice of