Chocolate Pudding

Ingredients

• 1 quart milk
• 8 tablespoons of bread crumbs
• 5 tablespoons grated chocolate
• 1 tablespoon butter
• 1 cup sugar
• 4 eggs

Method

1. 1

   Over the bread crumbs, butter and chocolate pour boiling milk.

2. 2

   Stir in sugar and eggs, reserving whites of two eggs for frosting.

3. 3

   Add meringue and bake in moderate oven.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 24. The excerpt below is the record exactly as published.

4 eggs; 1% cups sugar; 1 cup milk; 3 cups flour; % cup butter; 2 teaspoons Royal baking powder; flavor with vanilla or lemon. Mix as any cake batter. Bake in two layers. Cream Filling.—2 cups milk; 4 even tablespoons sugar; 2 tabl- spoons flour; 1 egg. Boil this a few moments until it has thickened and flavor with vanilla or lemon. When the cakes are cold, split and put the custard between. Sift powdered sugar over cakes before serving. Apple Roll.—2 cups flour; 2 teaspoons Royal baking powder; 2 tablespoons butter or lard; milk to mix to a dough; 6 apples; sugar; nutmeg. Mix and sift flour with baking powder, rub in the lard or butter, and make to a dough with the milk. Roll thinly about twice as long as the dough is wide, spread with chopped apples, sprinkle with small quantity of sugar and dot with small lumps butter. Roll up like a jelly roll. Cut in slices an inch thick, and lay cut side up on a greased baking-pan. Add more sugar and butter and sufficient water to form a sauce. Bake in moderate oven. Apple Dumplings (No. 1).—4 or 5 large apples, chopped fine; 1 cup sugar; butter; nutmeg. Make a rich pie crust, pinch off pieces and roll very thin in rounds about the size of a saucer. Fill each round full of apples. Bring edges together in middle; pinch lightly to avoid a lump of dough at bottom of dumpling. Place in pan, fill pan half full of water, put in bits of butter and sprinkle with sugar. When done, grate nutmeg over top. Apple Dumplings (No. 2).—2 cups flour; 8 teaspoons baking pow- der: 2 tablespoons lard or butter; 4% teaspoon salt; % cup milk; apples. Core and pare apples. Roll out the dough and cut in rounds. Put an apple on each piece of dough. Fill centers with sugar and cinna- mon. Fold dough around the apple and bake 30 minutes. Serve - with a sauce or cream. ix Chocolate Cream Pudding.—1 cup milk; 4 tablespoons sugar; 2 tablespoons cornstarch; % teaspoon vanilla; 1 egg, white; 1 ounce chocolate. Melt the chocolate in the double boiler, slowly add the milk and heat. Mix cornstarch with the sugar; add it to the hot milk. Cook | until smooth and thick, stirring it all the time. Remove from fire and add white of egg beaten till stiff but not flaky. Flavor and place in wet moulds. Serve with vanilla sauce. Chocolate Pudding.—1 quart milk; 8 tablespoons of bread crumbs; 5 tablespoons grated chocolate; 1 tablespoon butter; 1 cup sugar

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