Chocolate Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
More suitable to eat hot when steamed, and cold when baked.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 371. The excerpt below is the record exactly as published.
Chocolate Pudding. — Put an ounce of best chocolate grated, and as much powdered cinnamon as would stand on a threepenny piece into two table-spoonfuls of boiling water. Let the mixture stand by the side of the fire until dissolved, then mix with it a pint of boiUng milk, and add foiu- large lumps of sugar, and when it is cold, four eggs well beaten
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