Chocolate Plum Pudding

Ingredients

• One envelope Knox Sparkling Gelatine
• 34 cup cold water
• I cup sugar
• % teaspoonful vanilla
• I cup seeded raisins
• 44 cup dates or figs
• 4% cup sliced citron or nuts
• % cup currant
• 1% squares chocolate
• 1 pint milk
• pinch salt

Method

1. 1

   Soak gelatine in cold water 5 minutes.

2. 2

   Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gelatine.

3. 3

   Remove from fire and when mixture begins to thicken add vanilla, fruit and nut meats.

4. 4

   Turn into mold, first dipped in cold water, and chill.

5. 5

   Remove to serving dish and garnish with holly.

6. 6

   Serve with whipped cream, sweetened, and flavored with vanilla.

Nutrition per serving

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 13. The excerpt below is the record exactly as published.

CHOCOLATE PLUM PUDDING One envelope Knox Sparkling Gelatine, 34 cup cold water, I cup sugar, % teaspoonful vanilla, I cup seeded raisins, 44 cup dates or figs, if desired, 4% cup sliced citron or nuts, as preferred, % cup currant, 1% squares chocolate, 1 pint milk, pinch salt

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