Light Chocolate Pudding

Ingredients

• 4 lb. chocolate
• 1 pint milk
• 12 rusks
• 4 lb. butter
• Vanilla
• 4 egg yolks
• 1 whole egg
• 5 tablespoonfuls of sugar
• 4 egg whites

Method

1. 1

   Grate the chocolate and rusks, and boil the butter in the milk.

2. 2

   When boiling, add the chocolate and rusks, keeping back 1 large spoonful of each.

3. 3

   Stir together the egg yolks, whole egg, and sugar until dissolved; add a little vanilla, and mix all together.

4. 4

   Beat the egg whites to a snow, add them and the rest of the chocolate and rusks lightly to the mixture.

5. 5

   Grease a mould well, pour in the mixture, and steam for 1 hour.

6. 6

   Serve with boiled custard or chocolate sauce.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 61. The excerpt below is the record exactly as published.

LIGHT CHOCOLATE PUDDING. Pointing au Chocolat. 4 lb. chocolate. 1 pint milk. 12 rusks. 4 lb. butter. Vanilla. Grate the chocolate and the rusks, and boil the butter in the milk. When boiling add the chocolate and rusks, keeping back 1 large spoonful of each. Stir together 4 egg yolks, 1 whole egg and the sugar until the latter is dissolved ; add a little vanilla, and mix all together. Beat the 4 egg whites

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