Chocolate Pudding

Ingredients

• one quart of milk
• one pint of stale bread
• four eggs
• one ounce of grated chocolate
• half a cupful of granulated sugar
• three table-spoonfuls of powdered sugar
• half a teaspoonful of vanilla extract
• one teaspoonful of salt

Method

1. 1

   Soak the bread and milk together for two hours; then mash the bread fine.

2. 2

   Put the chocolate, three tablespoons of granulated sugar, and one tablespoon of boiling water in a small stew-pan, and stir until smooth.

3. 3

   Add a few spoonfuls of bread and milk, then add it to the bread and milk mixture.

4. 4

   Beat the yolks and one white of the egg with the remainder of the granulated sugar.

5. 5

   Add this mixture and the salt to the bread and milk.

6. 6

   Pour into a pudding-dish, and bake in a slow oven for forty minutes.

7. 7

   Beat the remaining egg whites to a stiff froth, beat in powdered sugar and vanilla, spread over the pudding, and cook for a quarter of an hour longer with the oven door open.

8. 8

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 318. The excerpt below is the record exactly as published.

Chocolate Pudding. For six persons use one quart of milk, one pint of stale bread, four eggs, one ounce of grated chocolate (that made by Walter Baker & Co., Boston, is excellent for such purposes), half a cupful of granulated sugar, three table-spoonfuls of powdered sugar, half a teaspoon- ful of vanilla extract, and one teaspoonful of salt

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