Chocolate Pudding

Ingredients

• five ounces of fresh butter
• five ounces of powdered sugar
• five ounces of finely cut cocoa
• five egg yolks
• the whites of the five eggs

Method

1. 1

   In a saucepan, mix butter, sugar, cocoa, and egg yolks, stirring for five minutes.

2. 2

   Beat egg whites to a froth and mix with the preparation.

3. 3

   Butter and sugar six molds, fill with the mixture, place in a pan with warm water, and bake for thirty minutes.

4. 4

   Unmold and serve with sauce a la creme.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 272. The excerpt below is the record exactly as published.

Chocolate Pudding. — Put in a saucepan five ounces of fresh butter, five ounces of powdered sugar, five ounces of finely cut cocoa, and five egg yolks ; place the pan on the hot stove, and with a pastry-whip stir briskly for five minutes, then take from off the fire. Beat up in a copper basin the whites of the five eggs

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