Chocolate Pudding

Ingredients

• Boil one quart of milk
• one teacup of butter
• one of sugar
• three ounces of grated chocolate
• yolks of four eggs

Method

1. 1

   When cool, add the yolks of eggs; beat well; put in a dish lined with stale cake.

2. 2

   Bake and then cover with meringue and brown.

As published

This recipe was extracted from The New century cook book (1899), page 122. The excerpt below is the record exactly as published.

Chocolate Pudding. Eight eggs, one cup sugar, one-fourth pound chocolate, beat yolks and sugar together, whites separately, steam three- fourths of an hour. New Century Cook Book. 239 Chocolate Pudding. Three tablespoons of chocolate, one cup of bread crumbs, one cup of sugar, yolks of three eggs, one pint of milk, a little salt. Frosting. — Whites of three eggs, five tablespoons sugar, eat cold. Chocolate Pudding. Two heaping tablespoons butter creamed, add two table- spoons flour, one and one-half cups hot milk (poured on slowly); cook butter, flour and milk eight minutes in double boiler, add beaten yolks of five eggs, one-half teaspoon vanilla. To this add this chocolate mixture; three ounces melted chocolate, five tablespoons sugar, three tablespoons hot water and cook until smooth. Set away to cool; when cool add beaten whites of eggs and bake in buttered dish thirty minutes. Serve with one cup rich cream and two tablespoons powdered sugar, beaten with Dover egg beater. Notes. — Three squares Baker's choco- late equals three ounces. Pour part of mixture over eggs, not eggs over mixture. Put whites in just before baking. Moderate oven. Mrs. Isaac G. Lombard. Chocolate Pudding. Boil one quart of milk. Add a teacup of butter, one of sugar, three ounces of grated chocolate. When cool, add the yolks of four eggs

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