Chocolate Pudding

Ingredients

• 0.5 cup butter
• 2.5 cups flour
• 0.5 cup sugar
• 3 teaspoons baking-powder
• 2 eggs
• 3 squares Baker's chocolate
• 1 cup milk
• 1.5 teaspoon salt

Method

1. 1

   Cream butter, add sugar gradually, and beaten eggs.

2. 2

   Mix baking powder with flour and salt, and add alternately with milk to the butter mixture; then add melted chocolate.

3. 3

   Turn into a well-buttered mould and steam for two hours.

4. 4

   Serve with whipped cream sauce.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 106. The excerpt below is the record exactly as published.

Chocolate Pudding. 14 cup butter. 21(5 cups flour. % cup sugar. 3 teaspoons baking-powder. 2 eggs. 3 squares Baker's chocolate. 1 cup milk. 1^ teaspoon salt. Cream butter, add sugar gradually, and eggs well beaten. Mix baking-powder with flour and salt, and add alternately with milk to butter, sugar and eggs; then add melted chocolate. Turn all into well-buttered mould, and steam for two hours. Serve with whipped cream sauce. Whipped Cream Sauce. One cup thick cream whipped until stiff, sweetened with one-third cup of powdered sugar; add one tea- spoon of vanilla. Snowballs. i/G cup butter. 214 cups flour. 1 cup sugar. 3 teaspoons baking-powder. 1/2 cup milk. Whites 4 eggs. Cream butter, add sugar gradually, milk and flour mixed with baking-powder. Add Avhites beaten stiff. Turn into small buttered cups, and cover top of each cup with paraffin paper to keep steam from condensing in water on the tops of the balls. Place in steamer over boiling water and cook for forty minutes. Serve with whipped cream, flavored with crushed straw- berries or with strawberry sauce. Graham Pudding. V± cup butter. 1 teaspoon salt. 1 cup Graham flour. V2 teaspoon soda. I/O cup molasses. i/^ cup white flour. ^2 cup milk. 1 cup cleaned and seeded 2 eggs. raisins, cut into piecesv 236 SCIENTIFIC COOKING. Melt butter, add molasses, milk and eggs well beaten and dry ing-redients mixed well together with the raisins. Turn into buttered mould. Cover close and steam two and one-half hours. Serve with wine sauce. Figs or dates cut fine can be used instead of the raisins. Suet Pudding. 1 cup suet, cut fine. 1 teaspoon salt. 1 cup molasses. 1 teaspoon ginger. 1 cup milk. 1 teaspoon cinnamon. •3 cups Hour. Vs teaspoon cloves. 1 teaspoon soda. 1 nutmeg, grated. 1 cup raisins, cut fine. Mix spices, salt, raisins and soda with the flour. Add molasses and milk to suet; combine mixture, and turn all into buttered mould. Cover closely and steam three and one-half hours. Serve with hard or foamy sauce, flavored with sherry wine. Fig Pudding. 1/3 cup suet, cut fine. 2Y2 cups stale bread crumbs, 14 pound figs, chopped. V^ cup milk. 1 cup sugar. 1 teaspoon salt. 2 eggs. 1 cup chopped nuts. Chop suet fine, and remove all membrane and strings; add figs to suet. Soak bread crumbs in milk, add eggs well beaten, sugar and sale. Combine mix- ture. Turn into buttered mould, covered closely, and steam for four hours. Serve with brandy sauce. French Fruit Pudding. 1 cup molasses. 1 cup fine chopped suet. 1 cup sour milk. 1 teaspoon cinnamon. 11^ teaspoons soda. V2 teaspoon salt. 3% cups flour. IV2 cups raisins. :^ teaspoon cloves. % cup currants. 1/2 cup nut meat. HOT PUDDINGS. 237 Add molasses and sour milk to suet finely chopped. Add two cups flour mixed with soda, salt and spices. Add fruit mixed with remaining flour. Turn into buttered mould, cover and steam four hours. Serve with Stirling sauce. — Mrs. C. M. Dearborn. Stirling Sauce. % cup butter

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