Chocolate Pudding
Ingredients
- ¼ cup butter
- 1 cup sugar
- Yolks 2 eggs
- ½ cup milk
- 1⅜ cups flour
- 3 teaspoons baking powder
- Whites 2 eggs
- 1⅓ squares Baker’s chocolate
- ⅛ teaspoon salt
- ¼ teaspoon vanilla
Steps
- Cream the butter, and add one-half the sugar gradually. Beat yolks of eggs until thick and lemon-colored, and add, gradually, remaining sugar. Combine mixtures, and add milk alternately with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until stiff, melted chocolate, and vanilla. Bake in an angel-cake pan, remove from pan, cool, fill the centre with whipped cream, sweetened and flavored, and pour around
- Chocolate Sauce. Boil one cup sugar, one-half cup water, and a few grains cream of tartar until of the consistency of a thin syrup. Melt one and one-half squares Baker’s chocolate and pour on gradually the hot syrup. Cool slightly, and flavor with one-fourth teaspoon vanilla.
More recipes with butter, eggs, milk, flour, baking powder, chocolate or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.