Boil the milk and chocolate together. Beat the yolks
and add the milk and chocolate to them. Melt the gelatine
in a little more milk and mix all the ingredients together.
Stir until nearly cold, then pour into a mould, and, when
set, turn out and serve with whipped cream.
“ Cynica,” Liverpool.
CHOCOLATE PUDDING (German).
J lb. vanilla chocolate. Milk,
i lb. cornflour. Sugar.
Butter.
Break the chocolate into little bits and bring it and the
milk to the boil, stirring all the time till quite smooth. Mix
74
the corn-flour with some milk and stir in, stirring carefully
to prevent lumps, then add the sugar and a small piece
butter, and stir all firmly till smooth and well cooked; then
pour into a mould and stand till cold, and then turn out.
Miss Helen Rankine, Edinburgh.
CHOCOLATE PUDDING.
^ lb. chocolate.
3 oz. sugar.
^ lb. finger bi.scuits.
4 pint of milk.
3 eggs.
I teaspoonful essence of
vanilla.
6(1. worth double cream.
Grate the chocolate, place it in a saucepan, pour over
the milk, and stir all well together until smooth. Crumble
the biscuits and add them. Place the saucepan over the
fire and stir all till boiling. Allow it to boil for 5 minutes.
Take saucepan from the fire and let the contents cool, drop
in one by one the yolks of eggs, add the sugar, beat well
together. Place the whites of eggs on a plate and with a
knife whip them to a stiff froth. Mix them lightly with the
other ingredients. Grease thoroughly a mould, pour in the
mixture. Cover the mould with a sheet of paper, place in
saucepan half full of boiling water and boil for hours.
Turn out on hot dish and pour round quickly a little
whipped cream. Mrs Grieve, Coillesdene, Portobello.
CHRISTMAS PUDDING IN RHYME.
{By Mrs John Stevc72son, ChapelhalL)
If you wish to make the pudding in which everyone delights.
Of six pretty new laid eggs you must take the yolks and whites,
Peat them well up in a basin till they thoroughly combine.
And be sure you chop the suet up particularly fine.
Take a pound of well-stoned raisins and a pound of currants dried,
A pound of pounded sugar and some candied peel beside,
Rub them all well up together in a pound of wheaten flour.
And let them stand to settle for a quarter of an hour.
Then tie the mixture in a cloth and put it in a pot.
Some people like the water cold and some prefer it hot,
But though I don’t know which of these two plans I ought to praise,
I know it ought to boil an hour for every pound it weighs.
Oh ! were I the Queen of France or, far better. Pope of Rome,
I would have a Christmas pudding every day I dined at home.
All the world should have a piece and if any did remain.
Next morning to my breakfast I would have it fried again.
75
XMAS PUDDING.
I lb. beef suet.
^ lb. fine breadcrumbs.
I lb. flour.
I lb. each of currant.s and
raisins.
I lb. each sultanas and
mixed peel.
h lb. Demerara. sugar.
2 oz.
Grated rind of 2 lemons.
3 oz. sweet almonds.
I oz. bitter almonds.
I teaspoonful mixed .spice.
Pinch salt.
Grated nutmeg.
8 eggs.
I gill new milk.
butter.
✪ Cocoanut and Orange Pudding
Page 32 · 5 recipe records on this page
Presented as published in 1904. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Boil the milk and chocolate together. Beat the yolks
and add the milk and chocolate to them. Melt the gelatine
in a little more milk and mix all the ingredients together.
Stir until nearly cold, then pour into a mould, and, when
set, turn out and serve with whipped cream.
“ Cynica,” Liverpool.
CHOCOLATE PUDDING (German).
J lb. vanilla chocolate. Milk,
i lb. cornflour. Sugar.
Butter.
Break the chocolate into little bits and bring it and the
milk to the boil, stirring all the time till quite smooth. Mix
74
the corn-flour with some milk and stir in, stirring carefully
to prevent lumps, then add the sugar and a small piece
butter, and stir all firmly till smooth and well cooked; then
pour into a mould and stand till cold, and then turn out.
Miss Helen Rankine, Edinburgh.
CHOCOLATE PUDDING.
^ lb. chocolate.
3 oz. sugar.
^ lb. finger bi.scuits.
4 pint of milk.
3 eggs.
I teaspoonful essence of
vanilla.
6(1. worth double cream.
Grate the chocolate, place it in a saucepan, pour over
the milk, and stir all well together until smooth. Crumble
the biscuits and add them. Place the saucepan over the
fire and stir all till boiling. Allow it to boil for 5 minutes.
Take saucepan from the fire and let the contents cool, drop
in one by one the yolks of eggs, add the sugar, beat well
together. Place the whites of eggs on a plate and with a
knife whip them to a stiff froth. Mix them lightly with the
other ingredients. Grease thoroughly a mould, pour in the
mixture. Cover the mould with a sheet of paper, place in
saucepan half full of boiling water and boil for hours.
Turn out on hot dish and pour round quickly a little
whipped cream. Mrs Grieve, Coillesdene, Portobello.
CHRISTMAS PUDDING IN RHYME.
{By Mrs John Stevc72son, ChapelhalL)
If you wish to make the pudding in which everyone delights.
Of six pretty new laid eggs you must take the yolks and whites,
Peat them well up in a basin till they thoroughly combine.
And be sure you chop the suet up particularly fine.
Take a pound of well-stoned raisins and a pound of currants dried,
A pound of pounded sugar and some candied peel beside,
Rub them all well up together in a pound of wheaten flour.
And let them stand to settle for a quarter of an hour.
Then tie the mixture in a cloth and put it in a pot.
Some people like the water cold and some prefer it hot,
But though I don’t know which of these two plans I ought to praise,
I know it ought to boil an hour for every pound it weighs.
Oh ! were I the Queen of France or, far better. Pope of Rome,
I would have a Christmas pudding every day I dined at home.
All the world should have a piece and if any did remain.
Next morning to my breakfast I would have it fried again.
75
XMAS PUDDING.
I lb. beef suet.
^ lb. fine breadcrumbs.
I lb. flour.
I lb. each of currant.s and
raisins.
I lb. each sultanas and
mixed peel.
h lb. Demerara. sugar.
2 oz.
Grated rind of 2 lemons.
3 oz. sweet almonds.
I oz. bitter almonds.
I teaspoonful mixed .spice.
Pinch salt.
Grated nutmeg.
8 eggs.
I gill new milk.
butter.