Chocolate Pudding

Ingredients

• Two heaping tablespoons butter creamed
• two tablespoons flour
• one and one-half cups hot milk
• five tablespoons sugar
• three tablespoons hot water
• beaten yolks of five eggs
• one-half teaspoon vanilla
• three ounces melted chocolate

Method

1. 1

   Cook butter, flour and milk eight minutes in double boiler, add beaten yolks of eggs, then add chocolate mixture and cook until smooth.

2. 2

   Set away to cool; when cool add beaten whites of eggs and bake in buttered dish thirty minutes.

3. 3

   Serve with one cup rich cream and two tablespoons powdered sugar, beaten with Dover egg beater.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 122. The excerpt below is the record exactly as published.

Chocolate Pudding. Eight eggs, one cup sugar, one-fourth pound chocolate, beat yolks and sugar together, whites separately, steam three- fourths of an hour. New Century Cook Book. 239 Chocolate Pudding. Three tablespoons of chocolate, one cup of bread crumbs, one cup of sugar, yolks of three eggs, one pint of milk, a little salt. Frosting. — Whites of three eggs, five tablespoons sugar, eat cold. Chocolate Pudding. Two heaping tablespoons butter creamed, add two table- spoons flour, one and one-half cups hot milk (poured on slowly); cook butter, flour and milk eight minutes in double boiler, add beaten yolks of five eggs, one-half teaspoon vanilla. To this add this chocolate mixture; three ounces melted chocolate, five tablespoons sugar, three tablespoons hot water

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