Chocolate Pudding

Ingredients

• \ lb. chocolate (Compagnie Coloniale, without sugar)
• \ lb. stale sponge cake, or rusks in crumbs
• \ lb. sugar
• I pint new milk
• 6 eggs
• \ lb. butter

Method

1. 1

   Rub the butter and sugar to a cream, add the yolks of eggs, well beaten.

2. 2

   Stir in the grated chocolate dissolved in the milk, and lastly the whites of eggs well beaten.

3. 3

   Bake in a souffle case three-quarters of an hour, or steam in a plain mould.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 159. The excerpt below is the record exactly as published.

CHOCOLATE PUDDING. 397 the size of two eggs chopped fine, three spoonsful of Indian corn meal ; scald the meal with boiling water, or milk, mix it quite thin ; when it is nearly cold, add four eggs well beaten. It requires three hours' boiling in a strong cloth. Chocolate Pudding. \ lb. chocolate (Compagnie Coloniale, without sugar) ; \ lb. stale sponge cake, or rusks in crumbs ; \ lb. sugar ; I pint new milk ; 6 eggs ; \ lb. butter

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