Steamed Chocolate Pudding

Ingredients

• the flour
• baking powder
• the sugar
• the salt
• the chocolate
• the beaten egg
• the milk
• the melted butter

Method

1. 1

   Mix and sift the flour, baking powder, sugar, and salt.

2. 2

   Add the chocolate and mix thoroughly.

3. 3

   Mix the beaten egg, milk, and melted butter; pour it into the dry materials and beat well.

4. 4

   Turn it into a buttered pail, cover it, and steam for about two hours.

5. 5

   Serve with creamy sauce.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 56. The excerpt below is the record exactly as published.

STEAMED CHOCOLATE PUDDING Mix and sift the flour, baking imwder, sugar, and salt. Add the chocolate and mix thoroughly with the flour mixture. Mix the beaten egg, milk, and melted butter; I)our it into the dry materials and beat it well. Turn it into a buttered pail, cover it, and steam it about two hours. Serve it with creamy sauce. No. 228. RECIPE 222. RECIPE 223. 2 c. whole wheat flour i ts. bicarbonate of soda BLUEBERRY PUDDING Omit chocolate in No. 221 and use one cup of blueberries instead and one scant cup of milk. WHOLE WHEAT PUDDING Mix and sift the flour, soda, and salt. Add the fruit and mix it well with the flour mixture. Beat the egg, add the milk and melted butter to it, and pour it into the dry Digitized by Google STEAMED DOUGHS AND BATTERS 141 } ts. salt 1 c. raisins (seeded) i c. currants (cleaned) 1 egg (beaten light) 2 tbs. butter (melted) I c. milk or water i c. molasses RECIPE 224. mixture. Beat it well, put it into a buttered pail or mold, and steam it about three hoiurs. RECIPE 225. 1 c. sugar 1 tbs. com starch lie. boiling water Spk. nutmeg 1 tbs. butter RECIPE 226. i c. butter 1 c. powdered sugar i ts. vanilla i ts. hot water RECIPE 227. 4 ts. com st9«rQb 1 c. sugar STEAMED APPLE PUDDING Butter a tin pail and line it with a biscuit dough made according to No. 192. Fill the pail two thirds full of sliced apples which have been sprinkled with a little sugar. Cover the top of the apples with the biscuit dough one inch thick. Butter the inside of the cover and fit it tight on the pail. Steam it for two hours, according to No. 221. Serve it with plain pudding sauce, No. 225. Pudding Sauces PLAIN PUDDING SAUCE Mix the sugar and com starch thoroughly, pour on the boiling water, and boil it ten minutes, stirring it constantly. Add the nutmeg and butter. Serve it hot. HARD SAUCE Cream the butter ; add the sugar, a tea- spoonful at a time, and use the hot. water and vanilla to help in creaming it. When all the sugar is used, beat the mixture until it is light and creaimr. Place the sauce in a serving dish, and put it in a cold place to harden. LEMON SAUCE Mix the corn starch and sugar, pour on the boiling water, and cook it for ten minutes, Digitized by Google 142 SECOND YEAR 3 0. boiling water stirring it constantly. Add the lemon juice 1 lemon (grated rind and butter. Serve it hot. and juice) 1 tbs. butter RECIPE 228. 2 tbs. butter i c. powdered sugar 2 tbs. cream or milk i ts. vanilla RECIPE 229. i c. apricot pulp i c. thick cream 1 c. powdered sugar CREAMT SAUCE Cream the butter and sugar thoroughly together. Add the cream and cook it over hot water until it liquefies or is creamy. Add the vanilla and serve it. APRICOT SAUCE Drain the juice from the apricots and rub them through a sieve. Beat the sugar with the apricot pulp. Whip the cream stiff. Add it gradually to the apricot mixture and serve it at once. Peaches may be need instead of apricots, using less sugar. RECIPE 230. 3 tbs. butter 1 c. powdered sugar 2 c. crushed straw- berries STRAWBERRY SAUCE Remove the hulls ; wash the berries and crush them; cream the butter, add the sugar, creaming it well with the butter. Add the crushed strawberries and serve it. RECIPE 231. ) c. milk 2 egg whites I c- powdered sugar i ts. vanilla FOAMY SAUCE. I Scald the milk. Beat the egg whites stiff and dry. Add the sugar slowly and continue the beating. Add the milk and flavoring. Beat it well and serve it. RECIPE 232. White of 2 eggs 1 c. powdered sugar 2 tbs. hot milk i ts. vanilla FOAMY SAUCE. U Beat the whites stiff and dry. Add the sugar gradually and beat it thoroughly. Add the hot milk and vanilla and beat it with an egg beater for about two minutes. Serve it at once. Digitized by Google STEAMED DOUGHS AND BATTERS 143 RECIPE 233. 2 yolks 1 c. powdered sugar 2 tbs. hot milk i ts. vanilla RECIPE 234. 1 c. milk 2 ts. cornstarch 1 sq. chocolate i c. powdered sugar 2 tbs. boiling water 1 egg i ts. vanilla RECIPE 235. 2 c. flour i c. sugar 2 ts. baking powder i ts. salt i ts. cinnamon or nutmeg legg i c. milk (about) } ts. melted butter

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