Chocolate Cornstarch Pudding

Ingredients

• 2 C. milk
• 6 T. cornstarch
• 1% C. water
• 6 t. sugar
• 1% sq. chocolate
• 3 egg whites
• V2 t. vanilla

Method

1. 1

   Dissolve cornstarch in a little cold milk.

2. 2

   Scald remaining milk.

3. 3

   Add cornstarch solution gradually, stirring all the time.

4. 4

   Place over blaze and cook until slightly thickened, then cook in double boiler for 20 min.

5. 5

   Remove from fire, add beaten egg whites.

6. 6

   Turn 1/3 of mixture in separate dish, add melted chocolate.

7. 7

   Add vanilla to white mixture.

8. 8

   Put layer of white in a mould, then chocolate, then a white layer.

9. 9

   Serve with cream or chocolate sauce, thick.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 93. The excerpt below is the record exactly as published.

CHOCOLATE CORNSTARCH PUDDING. 1 C. milk 5 T. cornstarch 1% C. water % C. sugar 1 sq. chocolate Scald milk and water, add chocolate to milk. Mix sugar with cornstarch, add to milk mixture. Cool until thick, serve with whipped cream. CHOCOLATE SAUCE NO. 2. 2 C. milk 1 t. vanilla iy2 T. cornstarch 2 eggs 2 sq. chocolate 4 T. powdered sugar 2 t. hot water 2-3 C. powdered sugar Scald milk, add cornstarch mixed with a little cold milk, cook 8 min. Melt chocolates, add 4 T. powdered sugar and hot water. Stir till smooth, and add to cooked mixture. Beat whites stiff, add pow- dered sugar, add egg yolks unbeaten, stir into cooked mixture, cook 1 min., add vanilla. COFFEE ICE CREAM. 2% C. milk 1 jar cream 1% C. sugar 2 egg yolks y2 C. coffee % t. salt Scald milk with coffee, mix sugar, eggs and salt together, pour milk over. Cook as for custard. LABORATORY COOK BOOK. 177 MACAROON CREAM. 11/2 T. granulated gelatine 3 egg yolks 14 C. cold water • 1-3 C. sugar 2 C. scalded milk % t. salt 3 egg whites 2-3 C. pounded macaroons 1 t. vanilla Soak gelatine in water, make custard of milk, eggs, sugar and salt. Add dissolved gelatine, add macaroons and flavoring, stirring until it thickens, then add whites of egg beaten stiff. Mould, cy shapes. MERINGUE. Whites 3 eggs (beaten stiff) 3 drops lemon extract 2 T. confectioner's sugar Bake till brown . BROWNIES. 1 C. sugar 2 eggs Y^ C. butter 2 sq. chocolate % C. milk 1 t. vanilla 1 C. chopped nuts 1-16 t. salt 2-3 C. flour Cream butter, add sugar, milk, eggs beaten light, flour, salt and melted chocolate, nuts and vanilla. Spread thin in tin, bake 15 min. Cut in squares. Will make 40. BLUSHING APPLES WITH ORANGE SAUCE. Core 6 red apples and cook without removing skins in boiling water until tender. Turn often. Remove apples to a plate, take off skins, scrape off red pulp on skin, replace it on apples. Reduce the water to 1 C, add 1 C. sugar and juice of one orange, also grated rind. Simmer until thick. Serve with whipped cream. ORANGE SAUCE. 1% C. butter 1/2 t. salt i/4 C. flour 1-16 t. cayenne 1 1-3 C. brown stock Juice of 2 oranges Make as a white sauce. Add orange juice just before serving. Serve with roast duck. CARAMEL APPLES. 6 tart apples 1 C. granulated sugar 1 C. brown sugar 1 C. water 14 C. cream 1 C. cream whipped 1 T. butter 1 T. granulated gelatine 1 C. chopped nuts % C. water 178 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Add water to sugar, put on to heat to a syrup, peel and core ap- ples, cook slowly in syrup. Turn often and keep whole. Remove apples when soft. Add hydrated gelatine to syrup, beat until cold. Cook brown sugar, cream and butter to the ball stage, then add nuts, beating all of the time. Place apples on serving dish, pour mixture containing nuts in centre. Pour syrup around apples. Place on ice to cool. Garnish with whipped cream. APPLE TAPIOCA. y2 C. tapioca V2 t. salt 8 apples Grated rind and juice !/2 C. sugar of one lemon 3 C. boiling water Cook tapioca in boiling water until transparent, add salt and lemon rind and sugar. Core, pare and cut apples into % inch pieces. Arrange in baking dish, pour the lemon juice over apples, add tapioca, bake until apples are tender, add 1 T. butter before takiug from oven. KICE SURPRISE. 1 C. rice 1 pt. cold chopped meat 1 C. tomato or white sauce Vo t. salt Vs t. pepper Boil rice in plenty of water, drain and line a mould. Fill with meat seasoned and moistened with sauce. Cover with rice. Bake in pan of water 40 min. Serve with tomato sauce. VENETIAN CAKES. 1/2 C. butter 3 egg yolks 1/2 C. powdered sugar V2 C. almonds (enough to iy2 C. pastry flour put one on each cake) 1 t. vanilla Cream butter and sugar till light, add yokes well beaten, mix well, add vanilla and flour. Take piece of dough, dip in powdered sugar, roll into small ball y2 inch in diameter, press one almond on top. Place balls a little distance apart on floured pans. Bake in moderate oven 10 or 15 min. CHOCOLATE CORNSTARCH PUDDING. 2 C. milk 3 egg whites 6 T. cornstarch V2 t. vanilla 6 t. sugar 1% sq. chocolate

Cook this with the app: pantry check, scaling, and the assistant.