Baked Chocolate Pudding
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 44. The excerpt below is the record exactly as published.
BAKED CHOCOLATE PUDDING. Put 1-3 cup of corn starch into a saucepan, stir in 1 cup cold milk and 1 teaspoon salt ; add 3 cups of scalded milk ; mix until it thickens, then add 2 ounces chocolate and stir vigor- ously while the chocolate melts. Cover and cook 10 minutes, remove from the fire and add the yolks of 3 eggs beaten with ]1/2 CUP °f sugar, and add % teaspoon ground cinnamon,
Cook this with the app: pantry check, scaling, and the assistant.