vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Pudding a la Hedgehog
From The Swedish, French, American cook book, 1918
Serves 4
Serve hot with whipped cream or chocolate sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 560. The excerpt below is the record exactly as published.
Chocolate Pudding a la Hedgehog Pouding au Chocolat, a la Herisson Butter a ring mould well and half fill with a rich butter cake made from one cup butter, two cups sugar, four eggs, two and a half cups flour, one cup milk, two teaspoons Royal baking powder, two tablespoons brandy
Cook this with the app: pantry check, scaling, and the assistant.