Chocolate Pudding. No. 4

Original Recipe

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.

Ingredients

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  • 1 cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point
  • 4 teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar
  • 1 dish
  • 3 eggs to a stiff froth and add a little sugar
  • 1 meringue and set in the oven until a light brown

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Instructions

  1. 1

    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.

  2. 2

    Serve cold.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)