Chocolate Roll Pudding

Ingredients

• the whites of three eggs
• the yolks
• one cupful of sugar
• one of flour
• half a cupful of cold water
• soda about the size of a pea
• the whites of six eggs
• a teaspoonful of sugar
• three of grated chocolate
• one egg
• one tea-cupful of powdered sugar
• five tablespoonfuls of boiling milk
• one teaspoonful of vanilla extract

Method

1. 1

   Beat the whites of three eggs to a stiff froth, and add the yolks.

2. 2

   Beat into the eggs one cupful of sugar and one of flour.

3. 3

   As soon as all are thoroughly mixed, stir in half a cupful of cold water, in which has been dissolved soda about the size of a pea.

4. 4

   Pour thin into a buttered pan, and bake in a moderate oven from twelve to fifteen minutes.

5. 5

   When baked, sprinkle the top with two tablespoonfuls of milk.

6. 6

   Frosting: Beat the whites of six eggs to a froth, and divide into two parts.

7. 7

   Put a teaspoonful of sugar to one half, and one teaspoonful of sugar and three of grated chocolate to the other.

8. 8

   Take the cake from the pan and put it on a flat dish or tin sheet.

9. 9

   Spread half of each mixture over the top.

10. 10

    Return to the oven for about five minutes, to harden the frosting.

11. 11

    Take out and roll up.

12. 12

    Put the remainder of the frosting on the top and sides of the roll.

13. 13

    Put again in the oven to harden the frosting.

14. 14

    Take out, and slide on a flat dish.

15. 15

    Pour the sauce around, and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 127. The excerpt below is the record exactly as published.

Chocolate Roll Pudding. This pudding consists of cake, frosting and sauce. It is very nice. Beat the whites of three eggs to a stiff froth, and add the yolks. Beat into the eggs one cupful of sugar and one of flour. As soon as all are thoroughly mixed, stir in half a cupful of cold water, in which has been dissolved soda about the size of a pea. Pour thin into a -buttered pan, and bake in a moderate oven from twelve to fifteen minutes. When baked, sprinkle the top with two table-spoonfuls of milk. Frosting : Beat the whites of six eggs to a froth, and di- vide into two parts. Put a teaspoonful of sugar to one half, and one teaspoonful of sugar and three of grated chocolate to the other. Take the cake from the pan and put it on a 262 MISS PARLORS NEW COOK BOOK. flat dish or tin sheet. Spread half of each mixture over the top. Return to the oven for about five minutes, to harden the frosting. Take out and roll up. Put the remainder of the frosting on the top and sides of the roll. Put again in the oven to harden the frosting. Take out, and slide on a flat dish. Pour the sauce around, and serve. The yolks of the eggs may be used for puddings or custards. Sauce : One egg, one tea-cupful of powdered sugar, five table-spoonfuls of boiling milk, one teaspoonful of vanilla ex- tract

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