Chocolate Pudding a la Pompadour

Ingredients

• one and a half cups water
• five tablespoons sugar
• three ounces chocolate
• one tablespoon cornstarch
• two tablespoons chopped almonds
• two tablespoons brandy
• one cup cake crumbs
• one and a half cups whipped cream
• six tablespoons dissolved Cox’s gelatine

Method

1. 1

   Put one cup of water on the stove, dissolve cornstarch in half a cup of water, add chocolate and sugar.

2. 2

   When cooked, stir on ice, then add almonds, cake crumbs, and gelatine.

3. 3

   Last, add whipped cream.

4. 4

   Fill the mould and leave on ice until ready to serve.

5. 5

   Dip in warm water, turn out on a paper doily, and garnish with spun sugar if at hand.

6. 6

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 513. The excerpt below is the record exactly as published.

Chocolate Pudding a la Pompadour Pouding au Chocolat, a la Pompadour Put a ring mould on ice, glaze with lemon aspic and line with colored cream — in strips, up and down, pompadour style — chocolate, green, pink, white; baste with aspic. Fill with the chocolate filling. Filling. One and a half cups water, five tablespoons sugar, three ounces chocolate, one tablespoon cornstarch, two tablespoons chopped almonds, two tablespoons brandy, one cup cake crumbs, one and a half cups whipped cream, six tablespoons dissolved Cox’s gelatine

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