Chocolate Raisin Pudding
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 85. The excerpt below is the record exactly as published.
Chocolate Raisin Pudding 1^ cups fine cracker crumbs 1 egg 2\ cups milk 1 cup seeded raisins I cup molasses \ cup cocoa, or \ teaspoon salt 2 squares Lowney's Premium Chocolate melted Soak cracker crumbs in milk, add remaining ingredi- ents, turn into a buttered pudding dish, and steam four hours. Serve either hot or cold with cream sauce. Chocolate Balls I cup butter 2\ cups flour 1 cup sugar 3 teaspoons baking powder \ cup milk 4 egg whites 2 squares Lowney's Premium \ teaspoon salt Chocolate grated Cream butter ; add chocolate and sugar, flour in which baking powder and salt have been sifted, and milk ; beat well, cut and fold in beaten whites of eggs. Pour into individual molds or popover cups and steam forty minutes. Serve with chocolate sauce. Chocolate Nut Pudding 1 cup soft bread crumbs 2 egg yolks 2 cups scalded milk | cup sugar 1 cup chopped nuts juice and grated rind of 1 lemon I teaspoon salt 2 egg whites beaten until stiff Mix first seven ingredients ; when well blended, cut and fold in the whites of eggs ; pour into individual molds, and bake twenty to thirty minutes. Serve hot with cream or fruit sauce. See colored illustration, Plate V, opposite. p-w^ I 'sdSK WL'l f^ hjtj^- ' *^^ y CHOCOLATE NUT PUDDING Plate V. For Recipe see page 214 CHOCOLATE AND RICE PUDDING Plate VI. For Recipe see page 215 COCOA FRUIT PUDDING Plate VII. For Recipe see page 215 CHOCOLATE CREAM PIE Plate VIII. For Recipe see page 240 DESSERTS 215 Chocolate and Rice Pudding 4 tablespoons rice ^ cup sugar 2 cups milk
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