(4) Put joz. of gelatine in as much cold water as will
cover it, and let it soak ten minutes ; then put the gelatine
into a small saucepan on the stove, and stir it in until it
is melted, but do not let it boil. As soon as it is melted,
take it off the stove and let it cool a little. Mix jib. of
grated Chocolate with 1 pint of milk till it forms a smooth
paste, put this into another saucepan on the stove, and stir
till it boils. Put the yolks of four eggs into a bowl, cover
them with 2oz. of sugar, and pour over them the hot Choco-
late and milk ; pour this quickly from the bowl into the
saucepan, and stir it over the fire for two or three minutes,
but not allowing it to boil. Take the saucepan from the
stove, put in a few drops of essence of vanilla, and stir into
it the melted gelatine. Wet the inside of a 1 ) -pint mould to
prevent sticking, pour the pudding into it, and put it in a
dry cool place till the pudding sets ; then turn it out on a
glass dish, and serve.
(5) Grate jib. of Chocolate, and rub six penny stale sponge
cakes through a fine wire sieve. Put 4oz. of butter in a
saucepan with 1 teacupful of milk, and place it over the
fire until the butter is melted. Then mix in the grated
Chocolate and cake crumbs, and stir it until thick. Take
the saucepan off the fire and let the contents cool a little.
Separate the yolks and whites of three eggs, beat the yolks
well with 3 table-spoonfuls of caster sugar and a few
drops of essence of vanilla, and stir them into the above
mixture. Whisk the whites of the eggs to a stiff froth, and
mix them in lightly at the last. Butter a mould, pour the
mixture into it, cover it with a sheet of buttered paper,
stand it in a saucepan with boiling water to three-parts its
height, and steam for two hours. Care must be taken that
the water does not enter at the top of the mould. Beat
the yolks of two eggs well with 1 table-spoonful of caster
sugar and j pint of sherry ; pour this into a small basin,
which stand in a saucepan of boiling water, and whisk it
well over the fire until of a thick creamy froth. When
the pudding is cooked, turn it on to a hot dish, pour the
sauce round it, and serve.
Chocolate Pudding with Almonds. — (1) Blanch and pound in
a mortar 4oz. of almonds ; warm 2oz. of butter✪ Chocolate Pudding, beat it well
with 3oz. of caster sugar, then mix in gradually the yolks
of six eggs, 2 heaped table-spoonfuls of grated Chocolate,
and the pounded almonds, working the mixture well. Whisk
the whites of the three eggs to a stiff snow, and add this
to the mixture. Butter a mould, dredge caster sugar in it,
shake out what is superfluous, pour in the mixture, cover
it with a sheet of buttered paper, irlace it in a saucepan
with boiling water to three-parts its height, and steam it
gently for three-quarters-of-an-hour. When cooked, turn the
contents of the mould out on to a hot dish, pour vanilla
cream sauce over it, and serve.
Page 334 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(4) Put joz. of gelatine in as much cold water as will cover it, and let it soak ten minutes ; then put the gelatine into a small saucepan on the stove, and stir it in until it is melted, but do not let it boil. As soon as it is melted, take it off the stove and let it cool a little. Mix jib. of grated Chocolate with 1 pint of milk till it forms a smooth paste, put this into another saucepan on the stove, and stir till it boils. Put the yolks of four eggs into a bowl, cover them with 2oz. of sugar, and pour over them the hot Chocolate and milk ; pour this quickly from the bowl into the saucepan, and stir it over the fire for two or three minutes, but not allowing it to boil. Take the saucepan from the stove, put in a few drops of essence of vanilla, and stir into it the melted gelatine. Wet the inside of a 1 ) -pint mould to prevent sticking, pour the pudding into it, and put it in a dry cool place till the pudding sets ; then turn it out on a glass dish, and serve.
(5) Grate jib. of Chocolate, and rub six penny stale sponge cakes through a fine wire sieve. Put 4oz. of butter in a saucepan with 1 teacupful of milk, and place it over the fire until the butter is melted. Then mix in the grated Chocolate and cake crumbs, and stir it until thick. Take the saucepan off the fire and let the contents cool a little. Separate the yolks and whites of three eggs, beat the yolks well with 3 table-spoonfuls of caster sugar and a few drops of essence of vanilla, and stir them into the above mixture. Whisk the whites of the eggs to a stiff froth, and mix them in lightly at the last. Butter a mould, pour the mixture into it, cover it with a sheet of buttered paper, stand it in a saucepan with boiling water to three-parts its height, and steam for two hours. Care must be taken that the water does not enter at the top of the mould. Beat the yolks of two eggs well with 1 table-spoonful of caster sugar and j pint of sherry ; pour this into a small basin, which stand in a saucepan of boiling water, and whisk it well over the fire until of a thick creamy froth. When the pudding is cooked, turn it on to a hot dish, pour the sauce round it, and serve.
Chocolate Pudding with Almonds. — (1) Blanch and pound in a mortar 4oz. of almonds ; warm 2oz. of butter, beat it well with 3oz. of caster sugar, then mix in gradually the yolks of six eggs, 2 heaped table-spoonfuls of grated Chocolate, and the pounded almonds, working the mixture well. Whisk the whites of the three eggs to a stiff snow, and add this to the mixture. Butter a mould, dredge caster sugar in it, shake out what is superfluous, pour in the mixture, cover it with a sheet of buttered paper, place it in a saucepan with boiling water to three-parts its height, and steam it gently for three-quarters-of-an-hour. When cooked, turn the contents of the mould out on to a hot dish, pour vanilla cream sauce over it, and serve.
Records on this page
Chocolate PuddingChocolate Pudding with Almonds