Chocolate Pudding

Ingredients

• Three-fourths cup of chocolate
• one quart of milk
• add the yolks of four eggs
• one cup of sugar
• four tablespoonfuls powdered sugar

Method

1. 1

   Boil the milk, then let it cool.

2. 2

   Beat until very light and thick, add the yolks of four eggs and one cup of sugar, flavor with vanilla.

3. 3

   Bake slowly in a baking dish.

4. 4

   For meringue, beat the whites until stiff, add powdered sugar, flavor, and spread over the cooled pudding.

5. 5

   Brown slightly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 88. The excerpt below is the record exactly as published.

CHOCOLATE PUDDING. Three-fourths cup of chocolate, one quart of milk, which has not been skimmed, let it boil, then set it to cool; beat until very light and thick, add the yolks of four eggs, with one cup of su- gar; flavor delicately with vanilla; put it in a baking-dish and PUDDINGS AND SAUCES. 149 bake slowly. To make meringue: Beat up the whites till they stand alone, add four tablespoonfuls powdered sugar, flavor with vanilla or lemon; then the pudding is again cooled; put the mer- ingue over the top, and brown slightly. This quantity is enough for six persons. PABADISE PUDDING. One quart of bread crumbs, a little salt, some grated nutmeg, three eggs, beaten very light, three apples, minced very fine, half a lemon, juice and grated rind, one cupful chopped raisins. Mix all together, boil one hour and a half. Serve with any hot sauce. SPONGE PUDDING — Very fine. One quart of milk, one cupful of flour, one cupful of sugar, one-half cup of butter, twelve eggs. Put the milk in a pan over boiling water; mix the flour with some of the cold milk, to a smooth paste; when the milk boils, stir this in and let it cook ten minutes; set it off the fire, and add the sugar and butter; let this get perfectly cold before adding the eggs; then add the well beat- en yolks and beat hard; beat the whites of the eggs to a stiff froth, and stir them in last, lightly; put in well buttered pudding-dish t set in a pan of hot water, and bake one hour in a good oven. Serve with sweet cream. BAKED INDIAN PUDDING. One quart of milk, scalded; stir into it cornmeal till it is half as thick as mush; take it off the stove, add two cupfuls New Or- leans molasses, salt and spices to taste, one cupful of suet chop- ped fine, one quart of cold milk, and three well beaten eggs. Put it in the oven and bake slowly four hours; when the pudding is crusted over, throw in, one by one, two cupfuls of raisins. I usually use one cupful of molasses and one of brown sugar, one tablespoonful of ginger, teaspoonful of allspice, and four of cinnamon. ITALIAN PUDDING. Separate the whites and yolks of four eggs; with the yolks make a boiled custard (with a pint of milk, and sugar to taste). 150 PUDDINGS AND SAUCES. Set one-third of a box of gelatine to soak a few minutes in a lit- tle cold water, then dissolve it with three-fourths of a cup of boiling water. When the custard has cooled, add the gelatine water, and the whites of the eggs, beaten to a stiff froth; flavor with vanilla, stir all together, and put it into a mould. It will settle into three layers, and is a very pretty pudding, looking much like charlotte russe. Serve with whipped cream. COENSTAKCH PUDDING. One pint of rich milk, two tablespoonfuls of cornstarch, one- half cup sugar, whites of three eggs, a little salt and flavoring. Serve with boiled custard made of the yolks of the eggs. Mould the custard. To make a cocoanut pudding, add half a cocoanut, grated; put into a mould. Serve with whipped cream around it, or, a sauce of boiled custard, made of the yolks of the eggs. Chocolate pudding: With still the same recipe for a cornstarch pudding, first, flavor the whole with vanilla, take out one-third of the white pudding; to the remainder, add one-half teacup of grated chocolate, dissolved with a little milk. Put half of the chocolate pudding in the bottom of a mould, which has been wet in cold water; smooth the top; next make a layer with the white pudding (the third taken out), smooth it also; next, the remain- der of the chocolate pudding. Serve with whipped cream or boiled custard; or the one-third portion of the pudding may be flavored with half a bar of chocolate, and placed in the center of the two layers of the white. CABINET PUDDING. One quart milk, four eggs, four tablespoonfuls of sugar, half a teaspoon of salt, one tablespoonful of butter, three pints of stale sponge cake; one cupful each of raisins, chopped citron and cur- rants. Have a little more currants than of the other fruit. Beat the eggs, sugar and salt together, and add the milk. Butter a three pint basin mould, sprinkle sides and bottom with fruit and put in a layer of cake. Again sprinkle in fruit and put in more cake, and so on, and pour on the custard. Let the pudding stand two hours and steam one and one-fourth hours. Serve with liquid sauce. PUDDINGS AND SAUCES. 151 COCOANUT PUDDING. Grate one pound of cocoanut, mix one cup of sugar

Cook this with the app: pantry check, scaling, and the assistant.