Marble Pudding

Ingredients

• one cup sugar
• two eggs
• three teaspoons butter
• two cups flour
• one teaspoon baking powder
• half a cup of cold water or milk
• half a cup of grated chocolate

Method

1. 1

   Stir chocolate into half the mixture and pour into pudding dish, alternating white and brown until all is in.

2. 2

   Cover tightly and steam for one and a half hours.

3. 3

   Serve with fruit sauce.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 16. The excerpt below is the record exactly as published.

one teaspoon baking powder, rub together as pie crust. Take out one-half cup or more of the crumbs, then add water to the stiffness of cake dough, put into a crust, then tlie crumbs on top and bake. Mrs. McMillion, Canal Dover, O. CRUMB PIE, NO. 2. Two cups flour, two cups sugar, one- half cup butter. Rub together, then take out two hands full of crumbs for top. Now add another cup of flour w ith two teaspoons baking i>owder sifted in, moisten with two eggs and one cup of sweet milk. Bake in crusts. GINGER PIE, or Cake. Line three cake pans with pie crust. Make crumbs with four cups of flour, one cup sugar, one cup butter. Fill the pans with the following preparation: one cup molasses, one cup water, one teaspoon soda dissolvetl in a little vinegar, then add the crumbs, stir a little and bake. (Nice.) S. K. CHESS PIE. One and one-half cups sugar, one-half cup butter, yolks of three eggs, one table¬ spoon flour, one cup water, put into two pie pans lined with crust, and bake. Frost with the whites of eggs. PUDDINGS AND DESSERTS. BREAD PUDDING. One (piart bread crumbs, the yolk of two eggs, sugar to taste, sufficient milk to moisten bread well, when baked. Spread on top of the pudding currant or other tartish jelly. Beat the whites of the eggs and one tablespoon of sugar to a froth, put on top of jelly and set in oven to brown. Mrs. G. B. Dechant, Pa. JAM PUDDING. One cup sugar, three-fourths cup but¬ ter, three tablespoons milk, one cup jam, one and one-half cups flour, one teaspoon iOila. Bake and serve with sauce. Mrs. McMillen. COTTAGE PUDDING. One cup sugar, one cup sweet milk, one pint flour, two tablesp(K)ns butter, two eggs, two teaspoons baking powder. Bake as cake. Slice and eat with sauce. Mrs. K. Wettach. SPONGE CAKE PUDDING. One cup flour, one and one-half tea¬ spoons baking powder, one cup sugar, four eggs, teaspoon vanilla. Beat all to¬ gether fifteen minutes. When baked do not cut, but break it, and serve with w hipped cream or sauce. Miss Lydia Schiller. MARBLE PUDDING. One cup sugar, two eggs, three 'tea¬ spoons butter, two cups oNflour, one tea¬ spoon baking powder sifted with it, half a cup of cold water or milk, half a cup of grated chocolate

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