Chocolate Pudding

Ingredients

• One quart of milk
• four table-spoonfuls of corn-starch
• four of sugar
• four of scraped chocolate
• two of boiling water
• two eggs
• one teaspoonful of salt

Method

1. 1

   Reserve one cupful of the milk, and put the remainder on to boil.

2. 2

   Put the sugar, chocolate and water in a sauce-pan, and stir over a hot fire for about a minute, when the mixture should be smooth and glossy.

3. 3

   Stir this into the boiling milk.

4. 4

   Mix the corn-starch with cold milk.

5. 5

   Beat the egg, and add to the corn-starch and milk; add, also, the salt.

6. 6

   Stir this into the boiling milk, and beat well for about three minutes.

7. 7

   Turn the mixture into a melon mould that has been dipped in cold water.

8. 8

   Let the pudding stand in the mould about fifteen minutes.

9. 9

   Turn into the pudding dish, and heap whipped cream around it.

10. 10

    Serve sugar and cream with it; or, vanilla sauce will answer.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 126. The excerpt below is the record exactly as published.

Chocolate Pudding. One quart of milk, four table-spoonfuls of corn-starch, four of sugar, four of scraped chocolate, two of boiling water, two eggs, one teaspoonful of salt

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