Delicious Chocolate Pudding
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 22. The excerpt below is the record exactly as published.
the yelks of twelve eggs, salt, lemon flavor, cinnamon, one quart of fresh stoned cherries^ last the whites of the eggs beaten stiff. Boil or bake one hour and a half. Serve with sauce. APPLE PUDDING. Same as above, use peeled apples, cut in dice instead of cherries, and serve with lemon sauce. Can be boiled or baked. DELICIOUS CHOCOLATE PUDDING. Beat until light six ounces of butter, add four ounces of sugar, the yelks ot twelve eggs, three ounces of sweet chocolate grated, eight ounces bread, cinnamon, and last the whites of the twelve eggs beaten stiff
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