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Chocolate Pudding
From How we cook in Tennessee .., 1906
Serves 6
Serve with whipped cream or plain cream.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 104. The excerpt below is the record exactly as published.
Chocolate Pudding. — One pint bread crumbs soaked in one quart milk for half hour, three tablespoons of Baker's choco- late dissolved in water ; beat yolks of three eggs, one cup sugar and one tablespoon of butter which has been creamed, pinch of salt ; add to the soft chocolate the milk and crumbs ; bake in a dish for forty minutes. When done use the whites for a mer- ingue on the pudding. Chocolate Pudding. — One cup of bread crumbs, one cup of sugar, three cups of sweet milk, one whole egg and the yolks of three others, one square of Baker's chocolate, small piece of butter
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