Chocolate Pudding

Ingredients

• One-quarter of a pound of grated chocolate
• one pint of milk
• one-half ounce of gelatine
• two ounces of sugar
• one teaspoonful of essence of vanilla
• yolks of four eggs
• one-half gill of cold water

Method

1. 1

   Cover the gelatine with cold water and soak for ten minutes.

2. 2

   Dissolve in a saucepan over low heat without boiling.

3. 3

   Mix milk and grated chocolate until smooth, heat until boiling.

4. 4

   Combine yolks and sugar in a bowl, pour hot chocolate mixture over, return to saucepan, cook for two minutes while stirring.

5. 5

   Remove from heat, add melted gelatine and vanilla.

6. 6

   Pour into a wet mould and refrigerate until set.

7. 7

   Turn out onto a dish to serve.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 70. The excerpt below is the record exactly as published.

Chocolate Pudding. — One-quarter of a pound of grated chocolate, one pint of milk, one-half ounce of gela- tine, two ounces of sugar, one teaspoonful of essence of vanilla, yolks of four eggs, one-half gill of cold water

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