Iced Pudding Flavoured with Chocolate

Ingredients

• two ounces of chocolate
• a pint of boiling milk
• half a pint of cream
• a tea-spoonful of vanilla essence
• the yolks of ten eggs
• two ounces of sugar
• half an ounce of dissolved gelatine
• a coffee-cupful of whipped cream

Method

1. 1

   Dissolve chocolate in boiling milk.

2. 2

   Once smooth and cold, add cream, vanilla, and egg yolks to make custard.

3. 3

   Stir in dissolved gelatine while warm.

4. 4

   Freeze, mixing in whipped cream when half-frozen.

5. 5

   Serve covered with the cake case.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 201. The excerpt below is the record exactly as published.

iced pudding flavoured with chocolate. First note the way in which the case Sidlienne^''^''^^^ ^ ^"^ should be made, which is applicable to all iced puddings in cake cases. Cut the slices of cake the length of the depth of the mould, the eighth of an inch thick, and an inch and a half wide : cut a circular piece the size of the bottom of the mould. Make a cement with the whites of three eggs, and an ounce of finely sifted sugar. Arrange the slices round the side of the mould slightly overlapping one another, and cement them firmly together, fixing their ends to the circular top placed at the bottom of the mould. "When the cement dries, the case will be quite firm. Choose a mould for the ice slightly smaller than this case, so that the latter may cover it nicely. When firmly set, the cake case may be turned out upon a dish, and its outside brushed over with some thin cement, and sprinkled over 36 358 MENU FOR A PARTY OF EIGHT, with chopped pistachio nuts, almonds, sugar plums (non pareils) or crystallized sugar. For the ice : — Dissolve two ounces of chocolate in a pint of boiling milk, when quite smooth, and cold, add half a pint of cream, a tea-spoonful of vanilla essence and the yolks of ten eggs : make a custard of the mixture adding two ounces of sugar. Stir in half an ounce of dissolved gelatine while the custard is warm, and whip it briskly and put it into the freezer. Freeze, mixing into the half- frozen custard a coffee-cupful of whipped cream

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