Chocolate Pudding

Ingredients

• 3 tablespoons Crisco
• 2 tablespoons sugar
• 3 yolks of eggs
• 114 teacups grated chocolate
• 1 cup milk
• 2 cups cake-crumbs
• 1 teaspoon vanilla
• % teaspoon salt
• whites of eggs

Method

1. 1

   Crisco a mold or basin.

2. 2

   Beat Crisco and sugar to a cream, then beat in yolks of eggs.

3. 3

   Dissolve grated chocolate smoothly in milk, add it to Crisco mixture, with cake-crumbs, vanilla, salt, and fold in beaten whites.

4. 4

   Pour into prepared mold, cover with Criscoed paper and steam for 2 hours.

5. 5

   Turn out and serve with white sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 123. The excerpt below is the record exactly as published.

Chocolate Pudding Coffee *Chocolate Pudding—Crisco a mold or basin. Beat 3 tablespoons Crisco and 2 tablespoons sugar to a cream, then beat in 3 yolks of eggs. Dis- solve 114 teacups grated chocolate smoothly in 1 cup milk, add it to Crisco mixture, with 2 cups cake- crumbs, 1 teaspoon vanilla, % tea- spoon salt, and whites of eggs stifly beaten. Fold the whites in gently. Pour into prepared mold, cover with Criscoed paper and steam for 2 hours. Turn out and serve with white sauce. This mixture may be placed in a Criscoed pudding dish and baked in a moderate oven. August 11 Fried Chicken, ala Maryland French Fried Potatoes *Stewed Onions Stuffed Tomato Salad Musk Melon with Ice Cream Coffee *Stewed Onions—Peel onions and boil in boiling salted water till tender. When done, drain, and turn into hot vegetable dish. Melt 2 table- spoons of Crisco in saucepan, then stir in 1 tablespoon flour, mix well, add 1 cup milk and stir till boiling, add salt and pepper to taste and pour over onions. August 12 Broiled Ham Baked Potatoes Green Corn Custard Apple Salad Grape Juice Syllabub *Tilden Cake Coffee *Tilden Cake—Cream 34 cup Crisco with 1%4 cups sugar, add 4 well beaten eggs, 1 cup milk, sift in 3 cups flour, 34 teaspoon salt, % cup cornstarch, 2 teaspoons baking pow- der, and add 2 teaspoons lemon extract. .Turn into’ Criscoed © and floured cake tin and bake for 1% hours in moderate oven. August 13 *Roast Fowl with Chestnuts and Mushrooms. Franconia Potatoes Shell Beans Lettuce and Tomato Salad Peach Short-Cake Coffee * Roast Fowl with Chestnuts and Mush- rooms—Stuff 1 large or 2 small fowls with chestnuts or mushroom stuffing, truss it, brush with melted Crisco, dust with salt and pepper, and put on a rack in pan and in a hot oven until beginning to brown, reduce heat, and cook 1 or 2 hours, basting often. Add to pan % cup hot water, 1 slice salt pork, diced, tiny bit bay leaf, 1 clove, and sprig of parsley. If with mushrooms pour over little sherry mixed with cream. When done place fowl on platter, pour off all fat in pan but 3 tablespoons, add 2 tablespoons flour and slightly color, add 1 cup stock from giblets cooked with 1 slice of salt pork, salt and pepper, a little lemon juice, and minced giblets. Serve surrounded with chestnut or mushroom puree put through a pastry bag and tube in roses. Place a small piece of canned red pepper on each rose and serve gravy in boat. August 14 © Celery Soup Braised Ox Tongue *Mashed Turnips Baked Potatoes Waldorf Salad : Coffee Ginger Ice Cream *Mashed Turnips—Peel and dice 3 turnips, cover with boiling salted water and cook till tender; drain and press the water well out of them. Return to pan and add 3 tablespoons Crisco, 1 teaspoon salt, and 1 salt- spoon white pepper, beat and mash them well together, when thoroughly hot turn into vegetable dish and serve, 202 August 15 Fish Souffle Braised Stuffed Shoulder of Mutton Breaded Potatoes *Carrots,ala Poulette Pineapple Jelly French Pastry Coffee *Carrots,a la Poulette—Boil 2 bunches of carrots until tender in_ boiling salted water, then drain. Blend 2 tablespoons Crisco with 1 tablespoon flour, when smooth add 1 cup milk and stir till boiling, add salt, pepper and paprika to taste, 1 tablespoon chopped parsley and cook for 5 min- utes, then add carrots and allow to cook for 5 minutes longer. Serve hot. August 16 Cream of Rice Soup Hanoverian Steaks * Hashed Browned Potatoes Carrots en Casserole Custard Souffle, Foamy Sauce Coffee * Hashed Browned Potatoes—Sprinkle 2% cups cold boiled potato cubes with salt and white pepper to suit taste. Melt 114% tablespoons Crisco; add 1 tablespoon flour and % cup brown stock. Cook 5 minutes; add potato cubes; cook 10 minutes, stirring, without breaking potatoes. Melt 1 tablespoon Crisco in another frying pan. When brown, turn in potatoes, spread evenly, and cook 10 minutes; fold like an omelet, and serve hot. August 17 Lamb Chops *Chantilly Potatoes Turkish Salad Fruit Ice Cream Coffee *Chantilly Potatoes—Prepare nicely seasoned, lightly mashed potatoes and mound on a hot platter. Beat % cup cream until stiff, add 1 teaspoon melted Crisco, % cup grated cheese, season to taste with salt, pepper and red pepper. Pile lightly on to the potato and put in oven to brown. Be sure that the oven is very hot. Peas A Calendar of Dinners August 18 Watermelon Cocktail Cannelon of Beef Potatoes *Creamed Kohl Raht Stuffed Celery Meringues Filled with Ice Cream Coffee *Creamed Kohl Rabi—Slice kohl rab, boil 20 minutes or until nearly ten- der, and arrange in a baking dish in layers with the following sauce: 2 tablespoons Crisco, 2 tablespoons flour, % pint milk, % teaspoon salt

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