Chocolate Pudding No. 2

Ingredients

• One quart of sweet milk
• three-quarters of a cupful of grated chocolate
• the yolks of five eggs
• one cupful of sugar

Method

1. 1

   Scald milk and chocolate together.

2. 2

   When cool, add yolks and sugar, flavor with vanilla, and bake for about 25 minutes.

3. 3

   Beat egg whites with sugar, spread over top, and brown slightly in the oven.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 257. The excerpt below is the record exactly as published.

one cupful of sugar, one of fiour, a teaspoonful of salt and two eggs, milk. First mix the suet, bread crumbs, sugar and flour well together, adding the lemon peel, which should be the yellow grated from the outside, and the juice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the con- sistency of thick batter ; put it into a well-buttered mold and boil for three and a half hours ; turn it out, strew sifted sugar over and serve warm with lemon sauce, or not, at pleasure. LEMON PUDDING, COLD. One cupful of sugar, four eggs, the whites and yolks beaten separately, two tablespoonfuls of cornstarch, one pint of milk, one tablespoonful of DUMPLINGS AND PUDDINGS. 381 butter and the juice and rind of two lemons. Wet the cornstarch in some of the milk, then stir it into the remainder of the milk, which should be boiling on the stove, stirring constantly and briskly for five minutes. Take it from the stove, stir in the butter and let it cool. Beat the yolks and sugar together, then stir them thoroughly into the milk and cornstarch. Now stir in the lemon juice and grated rind, doing it very gradually, mak- ing it very smooth. Bake in a well-buttered dish. To be eaten cold. Oranges may be used in place of lemons. This also may be turned while hot into several small cups or forms previously dipped in cold water, place them aside ; in one hour they will be fit to turn out. Serve with cream and sugar. Should be boiled altogether, not baked. ROYAL SAGO PUDDING. Theee-quartees of a cupful of sago washed and put into one quart of milk ; put it into a saucepan, let it stand in boiling water on the stove or range until the sago has well swelled. While hot, put in two table- spoonfuls of butter with one cupful of white sugar and flavoring. When cool, add the well-beaten yolks of four eggs, put in a buttered pudding- dish, and bake from half to three-quarters of an hour; then remove it from the oven and place it to cool. Beat the whites of the eggs with three tablespoonfuls of powdered white sugar till they are a mass of froth ; spread the pudding with either raspberry or strawberry jam, and then spread on the frosting ; put in the oven for two minutes to slightly brown. If made in summer, be sure and keep the whites of the eggs on ice until ready for use and beat them in the coolest place you can find, as it will make a much richer frosting. The small white sago called pearl is the best. The large brown kind has an earthy taste. It should always be kept in a covered jar or box. This pudding, made with tapioca, is equally as good. Serve with any sweet sauce. SAGO APPLE PUDDING. One cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour ; six or eight apples pared and cored, or quartered, and steamed tender and put in the pudding-dish ; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples ; bake one hour. This is good hot, with butter and sugar, or cold with cream a.nd sugar. 382 DUMPLINGS AND PUDDINGS. PLAIN SAGO PUDDING. Make the same as Tapioca Pudding, substituting sago for tapioca. CHOCOLATE PUDDING. No. 1. Make a cornstarch pudding with a quart of milk, three tablespoonfuls of cornstarch and three tablespoonfuls of sugar. When done, remove about half and flavor to taste, and then to that remaining in the kettle add an egg beaten very light, and four tablespoonfuls of vanilla chocolate grated and dissolved in a little milk. Put in a mold, alternating the dark and light. Serve with whipped cream or boiled custard. This is more of a blanc mange than a pudding. CHOCOLATE PUDDING. No. 2. One quart of sweet milk, three-quarters of a cupful of grated chocolate ; scald the milk and chocolate together ; when cool, add the yolks of flve eggs, one cupful of sugar; flavor with vanilla. Bake about twenty-flve minutes. Beat the flve whites of eggs to a stiff froth, adding four table- spoonfuls of flue sugar, spread evenly over the top and brown slightly in the oven. CHOCOLATE PUDDING. No. 3. One quart of milk, fourteen even tablespoonfuls of grated bread crumbs, twelve tablespoonfuls grated chocolate, six eggs, one tablespoon- ful vanilla, sugar to make very sweet. Separate the yolks and whites of four eggs, beat up the four yolks and two whole eggs together very light with the sugar. Put the milk on the range, and when it comes to a perfect boil pour it over the bread and chocolate ; add the beaten eggs and sugar and vanilla ; be sure it is sweet enough ; pour into a buttered dish ; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered sugar and flavor with vanilla and use as a meringue. CHOCOLATE PUDDING. No.

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