Chocolate Cream Pudding

Ingredients

• 2 c. scalded milk
• 3^ c. cold milk
• 5 tbsp. cornstarch
• 13^ sq. Baker's chocolate
• }^ c. sugar
• 3 tbsp. hot water
• 14 tsp. salt
• Whites 3 eggs
• 1 tsp. vanilla

Method

1. 1

   Combine the scalded milk and cornstarch in a saucepan.

2. 2

   Stir until thickened.

3. 3

   Add melted chocolate, sugar, and salt.

4. 4

   Cook until smooth.

5. 5

   Remove from heat and fold in beaten egg whites.

6. 6

   Pour into serving dish and chill before serving.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 117. The excerpt below is the record exactly as published.

}4 c. sugar H c. cold water 6 tbsp. grated chocolate Pinch of salt ]/2 tsp. vanilla Mehtod. — Boil sugar and water 4 to 5 minutes to make a sirup. Mix chocolate, starch, and H cup cold water; add the salt, then the hot sirup, and cook 3 minutes. Flavor, and serve hot. LESSON 22 COLD DESSERTS General review. APPLICATION 1. Floating Island 13^ c. scalding milk 3^ tsp. salt 3 eggs (yolks) 3 egg whites 3^ c. sugar y^ tsp. vanilla Method. — Scald the milk, beat the whites until stiff and dry. Fold in 2 tbsp. sugar, and carefully cook whites in the hot milk 2 or 3 minutes. Remove them with a large spoon to a serving dish. Make a custard of the other ingredients, the same as boiled custard. Cook until it coats the spoon. Remove at once, add the flavoring, and pour around the cooked whites. Serve cold. {Basis for 2 girls, }/^ rule.) 2. Chocolate Cream Pudding 2 c. scalded milk 3^ c. cold milk 5 tbsp. cornstarch 13^ sq. Baker's chocolate }/2 c. sugar 3 tbsp. hot water 14 tsp. salt Whites 3 eggs 1 tsp. vanilla

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