Chocolate Pudding

Ingredients

• One-fourth cake of Baker's chocolate
• 2 pints of new milk
• 1 coffee cup of granulated sugar
• 3 eggs
• 3 tablespoons cornstarch

Method

1. 1

   Put milk in double boiler.

2. 2

   When hot, pour on the beaten yolks, sugar and cornstarch; cook till consistency of cream; stir constantly, then put in pudding dish.

3. 3

   When cold, meringue with 3 unbeaten whites, and 3 heaping tablespoons of granulated sugar, beaten until stiff.

4. 4

   Set in oven a few minutes to brown.

5. 5

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 131. The excerpt below is the record exactly as published.

Chocolate Pudding. One quart of new milk, 1 large coffee cup of granulated sugar, 4 eggs, 1 teaspoon of vanilla, 2 tablespoons of cornstarch, ^ cake of Baker's chocolate. Put milk in double boiler and when it gets hot, stir in the chocolate, which must have been made into a smooth paste with hot water ; let it come to boiling point, then pour over the well beaten yolks, sugar and cornstarch, and return to fire. ^Cook until it thickens, add vanilla, put in pudding dish, cook until done. When cool meringue on top with the well-beaten whites and 5 table- spoons granulated sugar ; set in oven few minutes to brown. Serve cold with whipped cream. KENTUCKY RECEIPT BOOK. 219 Jam Pudding. Pour eggs, 1 cup butter, 1 cup sugar, 1 cup jam, 1% cups of flour, 4 tablespoons of sour cream, 1 teaspoon of soda stirred in the cream. Have whites beaten stiff, and meringue on top when done. Then set in the oVen to dry. Bake in a loaf and serve very hot. Sauce. Whip the whites of 2 eggs to a stiff froth; cream 1 teacup of butter with l^^ cups of sugar, stir in the whites, flavor with 1 tea- spoon of vanilla, or 1 wine glass of sherry wine. Stuffed Apples. Peel apples, core them and drop in boiling water, cook until tender, let get cool and fill with chopped raisins, almonds and Eng- lish walnuts. Put in pan to brown, serve cold with a custard. Custard. One pint of milk, 3 eggs, 1 teaspoon of vanilla, 1 cup of sugar, put milk in double boiler, when hot pour on eggs and sugar, return to fire. Cook until tolerably thick, serve cold on apples. Chocolate Pudding. One-fourth cake of Baker's chocolate, 2 pints of new milk, 1 coffee cup of granulated sugar, 3 eggs, 3 tablespoons cornstarch

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