Steamed Chocolate Pudding

Ingredients

• 3 T butter
• 2/3 c sugar
• 1 egg well beaten
• 2>4 c flour
• 4^^ t baking-powder
• 54 t salt
• I c milk
• 2^ ounces of chocolate

Method

1. 1

   Cream butter and sugar, add beaten egg.

2. 2

   Mix flour, baking powder, and salt, then add to creamed mixture alternating with milk.

3. 3

   Add melted chocolate, turn into greased mould, cover, and steam for 2 hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 94. The excerpt below is the record exactly as published.

STEAMED CHOCOLATE PUDDING JANUABT MENUS 167 Boiled Corned Beef Select 4 pounds of good corned beef, the brisket piece being considered the finest grained, but as it is fatter, it is sometimes not so desirable. Rinse the meat in cold water, fasten in shape, and put on to cook in cold water. Remove the scum after it has boiled 5 or 10 m, then let simmer slowly until tender. This may take 5 or 6 h. Three-quarters of an hour before serving, pare and quar- ter the potatoes and turnips, and let stand in cold water until needed. Remove the large coarse leaves from the out- side of a head of cabbage ; cut into eighths. Remove the meat from the water and set in a warm place. Skim the fat from the liquor and add the potatoes, turnips and cab- bage. The large outside leaves of the cabbage may also be cooked and used for soup the next day. Serve the Corned Beef on a platter surrounded by the potatoes and turnips. The cabbage should be placed in a separate dish. Steamed Chocolate Pudding Cream 3 T butter, add .2/3 c sugar gradually, and i egg well beaten. Mix and sift 2>4 c flour, 4^^ t baking-powder, and 54 t salt. Add to the creamed mixture alternating with I c milk; then add 2^ ounces of chocolate

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