vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chocolate Pudding
From The new practical housekeeping, 1890
Serves 3
Can be served with sponge cake soaked in fruit juice.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 479. The excerpt below is the record exactly as published.
Chocolate Pudding, — Beat quarter pound each butter and sugar to a cream, add gradually yolks of eight eggs, one at a time, adding alternately quarter pound shelled ana chopped almonds, not blanch- ed, and quarter pound grated chocolate ; when all are well mixed add beaten whites of eggs, some ground cloves and cinnamon ; but- ter and sprinkle molds with sugar
Cook this with the app: pantry check, scaling, and the assistant.