Chocolate Pudding
From Buckeye cookery, 1892
Serves 8
Can also be made with bread soaked in water.
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 Buckeye cookery (1892), page 128. The excerpt below is the record exactly as published.
chocolate pudding, flavor the above pudding with vanilla, remove two-thirds of it, and add half a cake of chocolate softened, mashed, and dissolved in a little milk. Put a layer of — half the white pudding into the mold, then the chocolate, then the rest of the white; or two layers of chocolate may be used with a white between; or the center may be cocoa (made by adding half a cocoa-nut grated fine), and the outside chocolate; or pine-apple chopped fine (if first cooked in a little water, the latter makes a nice dressing), or strawberries may be used.— Mrs. D. Bucton. ere. wet RAG P rn TE whe) ALAS gic eae a AAR BSR! heen oat Sie UG Ris oe Ete nay ea ER ee 230 PUDDINGS AND SAUCES. CREAM PuppING. ‘ Stir together one pint cream, three ounces sugar, the yolks of | three eggs, and a little grated nutmeg; add the well-beaten whites, stirring lightly, and pour into a buttered pie-plate on which has been sprinkled the crumbs of stale bread to about the thickness of an ordinary crust; sprinkle over the top a layer of bread-crumbs and bake. ; CorracEe PUDDING. One cup sugar, half cup butter, one egg, cup sweet milk, tea, spoon soda dissalved in milk, two tea-spoons cream tartar in the flour, three cups flour, half tea-spoon extract of lemon. Sprinkle a little sugar over the top just before putting in the oven, bake in a small bread-pan, and when done cut in squares, and serve with sauce made of two table-spoons butter, cup sugar, table-spoon flour wet with a little cold water and stirred until like cream; add a piut boiling water, let boil two or three minutes, stirring all the time. After taking from ‘the fire, add half. tea-spoon extract of lemon, Nutmeg may be used in place of lemon. What is left of the pud- ding and sauce may be served cold for tea.—Mrs. Howard Vosbury. CHOCOLATE PUDDING. One quart sweet milk, three ounces grated chocolate, one cup sugar, yolks of five eggs
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