Cold Chocolate Pudding

Ingredients

• One pint of cream
• one-half pint of milk
• the yolks of four eggs
• six ounces of sugar
• three ounces of chocolate
• one-half ounce of gelatine
• a little vanilla flavoring

Method

1. 1

   Soak the gelatine in a little cold water.

2. 2

   Dissolve the chocolate and sugar on the fire; then add the yolks and milk, and stir until it thickens, but do not let it come to a boil.

3. 3

   Remove from the fire, add the gelatine and vanilla flavoring, and stir until the gelatine is melted.

4. 4

   Then strain, and cool.

5. 5

   Whip the cream until stiff, mix with the foregoing, and immediately pour into pudding moulds.

6. 6

   Set in the ice box to harden.

7. 7

   Serve with cold chocolate sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 208. The excerpt below is the record exactly as published.

Cold chocolate pudding Coffee Bean and cabbage soup. Soak two pounds of white beans in water over night. Put in a vessel two pounds of salt pork, three pounds of shin of beef, two gallons of cold water, and a tablespoonful of salt. Bring slowly to a boil, and skim well. Add the beans, and boil for an hour. Then add a small head of cabbage that has been cut in one-inch squares, one onion, one carrot, a bouquet garni, and one mashed clove of garlic. Boil slowly for two hours, then remove the pork, beef, carrot, onion and bouquet garni. Season to taste with salt and pepper, and add a little chopped parsley. Cold chocolate pudding. One pint of cream, one-half pint of milk, the yolks of four eggs, six ounces of sugar, three ounces of chocolate, one-half ounce of gelatine, and a little vanilla flavoring

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