Photo: Charisse Kenion
Estimated Nutrition (whole recipe, rough)
520
Calories
19g
Protein
23g
Fat
60g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- 1 quart milk 3 ounces grated vanilla 3 tablespoonfuls corn chocolate starch
- 3 ounces grated vanilla 3 tablespoonfuls corn chocolate starch 2 eggs v2 c
- 3 tablespoonfuls corn chocolate starch 2 eggs v2 cupful pulverized sugar b
- 2 eggs v2 cupful pulverized sugar boil the milk
Directions
1
1 quart milk 3 ounces grated vanilla
2
3 tablespoonfuls corn chocolate
3
starch 2 eggs
4
V2 cupful pulverized sugar
5
Boil the milk, stir in the chocolate, starch, sugar and beaten yolks of the eggs, and bake. When the pudding is cold, beat the whites of the eggs to a froth, stir in V2 cupful sugar, spread this on the pud- ding and serve. Mrs. A. H. Buck.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive