Chocolate Pudding

Ingredients

• a quart of milk
• one gill of milk
• three tablespoonfuls of corn-starch
• two eggs
• one-half a cupful of powdered sugar
• one-half teaspoonful of salt
• two ounces of chocolate
• four tablespoonfuls of sugar
• two tablespoonfuls of boiling water

Method

1. 1

   Reserve one gill of milk.

2. 2

   Heat the rest in a double boiler.

3. 3

   Mix corn-starch with cold milk.

4. 4

   Beat eggs with sugar and salt, add to corn-starch and milk, stir into boiling milk.

5. 5

   Melt chocolate with sugar and boiling water, then mix into pudding.

6. 6

   Cook for 10 minutes and serve cold with powdered sugar and cream.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 201. The excerpt below is the record exactly as published.

CHOCOLATE PUDDING. Reserve one gill of milk from a quart and put the remainder on the fire in a double boiler. Mix three tablespoonfuls of corn-starch with the cold milk. Beat two eggs with one-half a cupful of powdered sugar and one-half teaspoonful of salt. Add this to the corn-starch and milk and stir into the boiling milk, beating well for a minute. Shave fine two ounces of chocolate and put it into a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water

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