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CHOCOLATE
PUDDINGS
 BASIC
CHOCOLATE PUDDING |
| CHOCOLATE
BLANC MANGE PUDDING |
| CHOCOLATE
PUDDING |
| CHOCOLATE
MERINGUE PUDDING |
| SAUCES
FOR PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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BASIC
CHOCOLATE PUDDING
One quart of sweet milk, three-quarters
of a cup of grated chocolate; scald the milk and chocolate together; when
cool, add the yolks of five eggs, one cup of sugar; flavor with vanilla.
Bake about twenty-five minutes. Beat the five whites of eggs to a stiff
froth, adding four tablespoons of fine sugar, spread evenly over the top
and brown slightly in the oven.
CHOCOLATE
BLANC MANGE PUDDING
Make cornstarch pudding with
a quart of milk, three tablespoons of cornstarch and three tablespoons
of sugar. When done, remove about half and flavor to taste, and then to
that remaining in the kettle add an egg beaten very light, and four tablespoons
of vanilla chocolate grated and dissolved in a little milk. Put in a mold,
alternately the dark and light. Serve with whipped cream or boiled custard.
This is more of a blanc mange than a pudding.
CHOCOLATE
PUDDING
One quart of milk, fourteen
even tablespoons of grated bread crumbs, twelve tablespoons grated chocolate,
six eggs, one tablespoon vanilla, sugar to taste. Separate the yolks and
whites of four eggs, beat up the four yolks and two whole eggs together
very light with the sugar. Put the milk on the range, and when it come
to a perfect boil pour it over the bread and chocolate; add the beaten
eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered
dish; bake one hour in a moderate oven. When cold, and just before it is
served, have the four whites beaten with a little powdered-sugar and flavor
with vanilla and use as a meringue.
CHOCOLATE
MERINGUE PUDDING
Half a cake of chocolate broken
in one quart of milk and put on the range until it reaches boiling point;
remove the mixture from the range; add four teaspoonfuls of cornstarch
mixed with the yolks of three eggs and one cup and a half of sugar; stir
constantly until thick; remove from the fire and flavor with vanilla; pour
the mixture in a dish; beat the whites of the three eggs to a stiff froth
and add a little sugar; cover the top of the pudding with a meringue and
set in the oven until a light brown. Serve cold. |
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