Chocolate Pudding

Ingredients

• % cup brown bread crumbs
• 1/2 cup port wine
• 2 tablespoons blanched almonds
• 2 squares (1 ounce) unsweetened chocolate
• 3 tablespoons granulated sugar
• 2 ounces currants
• % teaspoon cloves
• 4 egg yolks
• 4 egg whites
• Chocolate sauce

Method

1. 1

   Soak crumbs 10 minutes in wine.

2. 2

   Cut almonds in slivers, grate chocolate and combine with sugar, currants, cloves and well beaten egg yolks.

3. 3

   Beat egg whites until stiff but not dry and fold into mixture.

4. 4

   Fill a buttered mold 1/2 full, cover and place on a trivet with boiling water half way up around it.

5. 5

   Keep at this point, adding boiling water as needed, and steam 2 hours.

6. 6

   Serve with chocolate sauce poured around it or in a sauce boat.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 109. The excerpt below is the record exactly as published.

CHOCOLATE PUDDING (Pudim de Chocolate) % cup brown bread crumbs Yi cup port wine 2 tablespoons blanched almonds 2 squares (1 ounce) unsweet- ened chocolate 3 tablespoons granulated sugar 2 ounces currants % teaspoon cloves 4 egg y°lks 4 egg whites Chocolate sauce Soak crumbs 10 minutes in wine. Cut almonds in slivers, grate chocolate and combine with sugar, currants, cloves and well beaten egg yolks. Beat egg whites until stir? but not dry and fold into mixture. Fill a buttered mold % full, cover and place on a trivet with boiling water half way up around it. Keep at this point, adding boiling water as needed, and steam 2 hours. Serve with chocolate sauce poured around it or in a sauce boat. APPLE PUDDING {Pudim de Macas) 8 large cooking apples Yi cup citron, chopped fine 1Y2 cups granulated sugar Yi cup blanched pistachios, Yi cup seedless raisins shredded Yi cup seeded raisins Juice of % lemon Core, peel and slice 5 of the apples, add sugar, and no more water than is absolutely necessary. Cook until apples are tender, then add raisins, citron, and nuts and stir well. Core, peel and cut in round thin slices the remaining apples. Sprinkle lemon juice over them and spread Yi m the bottom of a buttered baking dish. Spread cooked apple over them, and place remaining raw PORTUGUESE 263 slices on top. Bake 30 minutes in moderate oven (350°?.). Serve hot. RICE PUDDING (Pudim de Arroz) l/z cup butter 6 egg yolks, well beaten 3 tablespoons ground rice Yi cup granulated sugar iYi cups thin cream, scalded 4 egg whites Apricot jam Heat butter in saucepan over fire, stir in rice and add scalded cream gradually. Cook, stirring until mixture boils, then re- move from fire. When cold, beat in egg yolks, sugar, and egg whites, the latter beaten to a froth, but not stiff. Pour mixture into a buttered pudding dish and bake 1 hour in a moderate oven (350°F.). When done, invert on a serving dish, spread a thick layer of apricot or any jam over top and serve with sauce. BREAD PUDDING (Pudim de Pao) % pound stale bread 4 egg yolks

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