Kakao-Pudding (Cocoa Pudding)

Ingredients

• pint milk
• 2 oz. cocoa
• 4 oz. flour
• 4 eggs
• 2 oz. butter
• 6 oz. sugar
• I teaspoonful cinnamon or vanilla

Method

1. 1

   Melt the butter in a saucepan.

2. 2

   Mix the flour smoothly in the milk, beat it up, pour into the butter and heat, stirring continuously, till it becomes a thick paste.

3. 3

   Then remove from the fire, and, while warm, stir in the cocoa.

4. 4

   When cooler, stir in the yolks, well beaten with sugar and finally the whites of eggs, whisked stiffly.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 69. The excerpt below is the record exactly as published.

pint milk. 3 oz. flour, a oranges. I tablespoonful rum* Souffles. 163 Melt the butter in a saucepan, mix the flour or milk smoothly, add them to the butter and heat, stirring continuously, to the consistency of dough. Stir in 2 beaten-up eggs and the juice of the oranges and stand on one side to cool. Beat the 6 yolks well with the sugar, add to them a tablespoonful of rum and half the peel of an orange, grated on lumps of sugar and stir mto the cooled mixture, mixing well. Stir in finally the 6 whites, stiffly whisked. Fill a well-butterea Auflauf mould (^^^ general directions: '^Auflauf") and bake % hour. Nass-Auflanf. (Nut Auflauf.) FcfT 6 Persons. Time of Preparation : i^ hour. 6 eggs. 6 oz. sugar. 4 oz. hazelnut kernels. I tablespoonful rum. Beat the sugar and yolks together well and stir in the finely-pounded nuts, and when well mixed, the stiffly- whisked whites of ^%%s. Fill a well-buttered Auflauf mould (see general directions: '* Auflauf") and bake % hour. Semmel-Auflanf . (Roll Auflauf.) For 6 Persons. Time of Preparation : i^ hour. 4 oz. breadcrumbs. 3 ez. sugar. 3 oz. butter. 6 eggs. 4 bitter almonds or A little lemon juice. Cream the butter, then stir in the beaten-up yolks and sugar and next the breadcrumbs and grated almonds. Mix well and finally stir in lightly the stiffly-whisked whites of eggs. Fill a well-buttered Auflauf mould {j^ee general directions : '^Auflauf*') and bake % hour. 164 Aufldufe. I lb. stoned cherries, or 14 oz. thinly-sliced apples, sprinkled over with 5 oz. sugar may be substituted for the almond or lemon flavouring. Oebackener Reis. (Baked Rice.) For 6 Persons* \ lb. rice. 3 oz. butter. 2 oz. sugar. Time of Preparaiion : 2 J hours. i^ pint milk. I teaspoonful salt. 6 bitter almonds. Grated rind of i lemon. Scald the rice and boil | hour with the milk and butter till quite soft. Beat the yolks and sugar well together, and stir into the rice with the grated lemon peel and almonds. Then stir in lightly the whites, stiffly whisked, fill a well-buttered Auilauf mould (x^^- general directions : ** Auflauf ") and bake J hour. Sprinkle over with sugar and serve with a fruit sauce. Sliced apples or jam may be substituted for the almond flavouring. Griesspeise. (Semolina Auflauf.) For 6 Persons. i\ pint milk. \ lb. semolina, 4 ^^^^^ I teaspoonful salt. Time of Preparation : i\ hour. 2 oz. butter. 2 oz. sugar. 2 oz. sweet almonds. A little grated lemon peel. Boil the milk, semolina, butter and salt to the consistency of a stiff puree. Beat the yolks well with the sugar and add gradually with the grated almonds and lemon peel to the semolina, when the latter is cool, stirring in finally the whisked whites of ^ggs. Fill a well-buttered mould (Auflauf form, see general directions: ** Auflauf") and bake in a slow oven for I hour. An oz. of cocoa and an oz. of sugar may be added to this Auflauf, or ^ lb. sultanas and a tablespoonful of rum. PUDDINGE. (Puddings.) Puddings. Puddings may be boiled in a well-floured cloth, but preferably in a special pudding basin or mould, with a tightly-fitting lid. Both the inside of the lid and of the mould itself should be well-buttered and then sprinkled over with breadcrumbs. The mould should not be more than I full and should be stood in a saucepan of boiling water. The water should not come to the top of the mould, but fresh boiling water should be added from time to time to replace what boils away. Keep the lid of the saucepan on while the pudding is boiling. Puddings prepared according to the following recipes are always to be turned out and served with Frucht- or Weinschaum-Saucen. {See recipes, pages 67, 68.) Chocolate Pudding is served with Vanilla Sauce. Reis^Padding. (Rice Pudding.) For 6 Persons. Time of Preparation i 2\ hours. 4 oz. rice. 3 oz. butter. 5 eggs. i^ oz. sweet almonds, if pint milk. 3 oz. sugar. A pinch of carbonate of soda. 4 bitter almonds. A little grated lemon peel. I teaspoonful salt. Boil the rice in the milk for i hour with i teaspoonful salt, a pinch of carbonate of soda and 3 oz. butter. Then stir in i well-beaten up ^gg and stand on one side to cool. i66 Puddinge. Beat the 4 yolks with the sugar and add to them the grated almonds and a little lemon peel. Stir into the rice, alternately with the whites of ^%%s^ whisked stiffly. Fill with this a well-buttered pudding basin, or mouldy with a closely-fitting lid, and boil i^ to 2 hours. (See general directions : ^' Puddings.") For 6 Persons, I pint milk. 3 oz. butter. 6 eggs. 4 oz. semolina. Ories-Padding. (Semolina Pudding.) Time of Preparation : 2^ hours. 2 oz. sugar. Salt. A little grated lemon peel, or A few grated bitter almonds. Put on the milk with the salt and butter, shake into it the semolina, stirring continuously and boil to the consistency of a fairly thick puree. Then remove from the fire and stir into it i well-beaten ^gg. Beat the 5 yolks well with the sugar and flavour with a little grated lemon peel or bitter almonds, as preferred. Stir, alternately, with the whites of eggs whisky stiffly, into the semolina. Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid and boil i^ hour. {See general directions : " Puddings.") Serve with Frucht- or Wein-Sauce. {See recipes, pages 67, 68.) I For 6 Persons. (Nut Pudding.) Time of Preparation : 2 hours. \ lb. hazelnut kernels, li oz.. grated roll. 1 teaspoonful ground cin- namon. 2 ground cloves. Vanilla to flavour. \ lb. sugar. 6 eggs. I tablespoonful rum. i^ oz. chopped candied peel. Puddings. 167 Beat the yolks and sugar for \ hour, then stir in all ingredients adding last the nuts, finely chopped or passed through the mincing machine, ancf the whites of cggSy whisked stiffly. Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid, and boil i^ hour. {^See general directions: ** Puddings.") Serve with Weinschaum-Sauce. i^See recipe, page 68.) Schokoladen-Padding. (Chocolate Pudding.) For 6 Persons. 4 oz. flour. 2 oz. butter. 4 eggs. Time of Preparation : 2^ hours. 4 oz. chocolate. 4 oz. sugar. \ pint milk. Melt the butter in a saucepan. Mix the chocolate and flour smoothly in the milk, beat it up and pour it into the butter, stirring continuously till of the consistency of a thick pur6e. Then remove from the fire and stir into it, when a little cooled, the yolks, well beaten with the sugar and finally the whites of eggs, whisked stiffly. Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid, and boil i^ hour. {^See general directions : ** Puddings.") Serve with Vanilla Sauce. (See recipe, page 67.) For 6 Persons. \ pint milk. 2 oz. cocoa. 4 oz. flour. Kakao-Pudding. (Cocoa Pudding.) Time of Preparation : 2^ hours. 4 eggs. 2 oz. butter. 6 oz. sugar. I teaspoonful cinnamon or vanilla

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