Chocolate Pudding.
A dish that gets its character from egg and milk.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 egg
- 1 pint of milk
- 2 tablespoonfuls of corn starch
- 1 tablespoonful of boiling water
- 3 tablespoonfuls of sugar
- 1/2 teaspoonful of salt
- 1/2 teaspoonful of vanilla
- 1 ounce of shaved chocolate (one of the squares
- in a half-pound cake of chocolate)
Make it lactose-friendly
- 1 pint of milk → lactose-free milk, oat milk, or almond milk
Steps
- Reserve half a gill of milk and put the remainder on the fire, in the double-boiler. Mix the cold milk with the corn starch and salt. Beat the egg well and add to the corn starch mixture. Stir this into the boiling milk, and beat well. Put the shaved chocolate, sugar, and boiling water in a small frying-pan and set over a hot fire. Stir until the mixture is smooth and glossy; then beat this into the pudding, and cook for two minutes longer. Take from the fire and add the vanilla. Dip a mould in cold water and turn the pudding into it. Set away to cool. At serving time turn out on a flat dish and surround with whipped cream; or serve with plain cream and sugar. A soft custard, flavored with vanilla, makes a good sauce for this pudding.
Nutrition (estimated, per serving)
| Calories | 517 |
|---|---|
| Protein | 8.2 g |
| Fat | 10.9 g |
| Carbs | 93.0 g |
| Fiber | 1.8 g |
| Sodium | 491 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States