Chocolate Pudding

Ingredients

• half a pound of grated chocolate
• one-third of a pint of milk
• an ounce of butter
• an ounce and a half of sugar
• the yolks of two eggs
• two ounces of powdered rusks

Method

1. 1

   Boil the chocolate in milk for 10 minutes.

2. 2

   Stir in butter and sugar.

3. 3

   Once cool, add egg yolks.

4. 4

   Beat egg whites and fold in before steaming in a buttered mould for 1 hour and 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 212. The excerpt below is the record exactly as published.

Chocolate Pudding. Cheese. Marketing. For the Bay.— A moderate-sized Brill (January 9th) ; quarter of a pint of picked Shrimps, for sauce ; one or two plump Chickens ; quarter of a pound of Streaky Bacon ; Cauliflower ; Potatoes ; half a pound of best French Chocolate. For To-morrow.— Muffins (January 29th) ; half a pound of Red Currants for juice. The Ham is supposed to be in the house. Breakfast. — Kidneys and Bacon (January 2nd) ; Corn-flour Milk (June 19tli). Luncheon. — Cut all tire meat from tire leg of mutton, mince it, and serve with sippets (January 20th) ; Semolina Mould make yesterday. Dinner.— Boiled Brill (January 9th) ; Neapolitan Sauce (Feb¬ ruary 8th) ; Fricassee of Chicken (July 28th); Bacon Bolls (July 19th) ; Cauliflower (April 25th); Potatoes (April 12th). Chocolate Padding. — Boil half a pound of grated chocolate in one-tliird of a pint of milk for ten minutes. Stir in when hot an ounce of butter and an ounce and a half of sugar, and when cool add the yolks of two eggs. Beat the whites of the eggs to a froth, and break them in lightly just before steaming the pudding. Butter the inside of a mould with the fingers, and sprinkle two ounces of powdered rusks

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