Chocolate Pudding

Ingredients

• One pint milk
• two eggs
• one-half cup grated chocolate
• three-fourths cup sugar
• one and one-half tablespoon of corn starch

Method

1. 1

   Heat milk in farina kettle; mix all together, except whites of eggs and stir in milk till smooth and thick; turn in a dish and spread whites of egg on top; brown lightly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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; beat well; put in a dish lined with stale cake. Bake and then cover with meringue and brown. Chocolate Icing. — Whites of three eggs; beaten stiff; one and one-half cups powdered sugar; six tablespoons grated cho- colate; two teaspoons vanilla. Mrs. George Metcalf. Chocolate Pudding. This is a favorite pudding with children, and is equally well liked by those of larger growth. Half a cake of chocolate broken in one quart of milk — remove from the fire, strain and then return to the range. Add four tablespoonfuls of corn starch, mixed with the yolks of three eggs, and one cup and half of sugar; stir constantly until thick; remove from the fire, and flavor with vanilla; pour the mixture in a baking dish; beat the whites of the three eggs to a stiff froth and add a little sugar, cover the top of the pudding with meringue, and set in the oven until a light brown. Serve cold. Mrs. H. E. Ford. 240 New Century Cook Book. Chocolate Pudding. One pint milk, two eggs, one-half cup grated chocolate, three-fourths cup sugar, one and one-half tablespoon of corn starch

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