Chocolate Pudding
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- a cupful of sugar
- a teaspoonful of salt
- a cupful of milk gradually
- a teaspoonful of vanilla
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Put two squares of unsweetened chocolate in double boiler, add two cupsful of cold milk, and bring to the scalding point.
- Mix thoroughly one-fourth of a cupful of sugar, three tablespoonsful of cornstarch, one-fourth of a teaspoonful of salt and pour on one-fourth of a cupful of milk gradually, while stirring constantly.
- Add to milk which was scalded with chocolate, and cook fifteen minutes, stirring constantly until mixture thickens and afterward occasionally.
- Add one-half of a teaspoonful of vanilla and turn into a serving dish.
- Chill and serve.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon