Ponding an Chocolat

Ingredients

• ½ lb. chocolate
• ½ pint milk
• 1 oz. caster sugar
• 2 oz. butter
• 2 oz. flour
• 2 oz. cake-crumbs
• 4 eggs
• 1 teaspoonful of vanilla essence

Method

1. 1

   Break up the chocolate, put it with the milk in a stewpan, and boil up.

2. 2

   Melt the butter, stir in the flour, cook a little without taking colour, add the cake-crumbs, moisten with milk, stir over the fire until it becomes thick.

3. 3

   Let the mixture get cool, then work the egg-yolks in one by one.

4. 4

   Whisk the whites of eggs to a stiff froth, add this as well as the vanilla essence to the preparation, pour into a well-buttered plain mould, cover with a piece of buttered paper, and steam for an hour and a half, or bake for one hour in a moderately heated oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 434. The excerpt below is the record exactly as published.

Ponding an Chocolat . — ^ lb. chocolate, % pint milk, 1 oz. caster sugar, 2 oz. butter, 2 oz. flour, 2 oz. cake-crumbs, 4 eggs, i teaspoonful of vanilla essence

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