Chocolate Pudding

Ingredients

• Three-quarters of a cupful of chocolate
• one quart of new milk
• the yolks of four eggs
• four tablespoonfuls of sifted pulverized sugar

Method

1. 1

   Boil chocolate with milk, cool, and mix with beaten yolks and sugar.

2. 2

   Bake slowly, then top with meringue made from egg whites and sugar.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 345. The excerpt below is the record exactly as published.

Chocolate Pudding. — Three-quar- ters of a cupful of chocolate grated to one quart of new milk. Let it boil ; then set to cool. Beat until very light and thick the yolks of four eggs, re- serving the same number of whites, with which to make a meringue. Sweeten with lb. of white sugar, and flavor delicately with vanilla. The chocolate being cool, gradually stir in the sweetened eggs, put it into a baking-dish, and let it bake slowly. To make the meringue, beat up the whites until they will stand alone; add by degrees four table-spoonfuls of sifted pulverized suga

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