Chocolate Pudding

Ingredients

• 3 sticks of Menier's chocolate
• ½ pint of milk
• 2 eggs

Method

1. 1

   Pound the chocolate to powder.

2. 2

   Mix with ½ pint of milk.

3. 3

   Beat to a froth 2 eggs, and gradually mix with 1 pint milk.

4. 4

   Gradually pour in the chocolate and milk.

5. 5

   Place the mixture in a wide-mouthed jug.

6. 6

   Put the jug in a saucepan of boiling water.

7. 7

   Stir continually with a fork one way, and when it is beginning to thicken or set, take it out of the saucepan, but go on stirring for a little.

8. 8

   As soon as the mixture is not too hot to break a glass dish, pour it into one, and serve cold.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 201. The excerpt below is the record exactly as published.

Chocolate pudding. Mode of Soup. — Take \ lb. of lentils. Cook until quite tender. Pass through a coarse sieve. Chop up one Spanish onion, and fry it a nice brown in a stewpan. Then pour the lentil soup over it and boil it up together and serve ver\^ hot. This is enough for 5 persons, costs about ^d.., and is very good. Mode of Pudding. —\\ sticks of Menier's chocolate ; pound to powder. Mix with \ pint of milk. Beat to a froth 2 eggs

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