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Chocolate Pudding

(Desserts And Cakes) - (Joe Tilden's Recipes For Epicures)







Grate one-half a pound of Baker's chocolate, and melt it in half a
pint of hot milk. Stir into the milk also half a cup of bread crumbs,
one cup of powdered sugar and the beaten whites of six eggs. Wet
a melon mould in cold water and pour the mixture into it. Boil
three-quarters of an hour. Serve with cream, or the following sauce:
Beat the yolks of six eggs very light. Heat a cup of wine and a cup of
sugar until the sugar is melted. Remove from the fire and stir in the
eggs quickly.

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CHOCOLATE PUDDING. MRS. ALICE KRANER.

Mix one pint of rolled crackers, four tablespoonfuls of chocolate, and
one quart sweet milk; bake two hours, and serve with this--
SAUCE.--Beat one cup of sugar with butter the size of an egg; flavor
with vanilla.

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English Chocolate Pudding.

Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then
sprinkle with 1 chopped clove of garlic, salt and pepper and cover
with some thin slices of bread. Pour over all a cup of vinegar and 1/4
cup of olive-oil and serve.

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CHOCOLATE PUDDINGS

Take your gooseberries and wash them well, cut off the stalk and the
black tip of each. Stew them with sugar till they are tender, just
covered in water. Do not let them burn. If you have not time to attend to
that put them in the oven in a shallow dish sprinkled with brown sugar.
When tender rub them through a fine sieve at least twice. Flavor with a
few drops of lemon juice, and add sugar if required. Then beat up a fresh
egg in milk and add as much arrowroot or cornflour as will lie flat in a
salt spoon. Mix the custard with the gooseberries, pass it through the
sieve once more and serve it in a crystal bowl.
[_Mdlle. B-M._]

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CHOCOLATE PUDDING

From MRS. KATE CANTHON MCDANIEL, of Texas, Alternate Lady Manager.
Place in a buttered tin alternate layers of buttered bread and raisins
or chopped apples. Take the yolks of four eggs and two cups of sugar,
beat until light; add a pint of sweet milk; flavor to suit taste; pour
over the bread and bake in a moderate oven. When done, beat the whites
to a stiff froth, add a little sugar, flavor, heap on the pudding and
return to the oven until a light brown.

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Chocolate Pudding

One quart of milk scalded, two eggs well beaten, add gradually one cup

sugar. With the eggs and sugar mix two thirds cup of cornstarch, and

three heaping tablespoons grated chocolate dissolved over hot water,

stir into the milk until a soft custard, add one teaspoon of vanilla,

serve with whipped cream.

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Chocolate Pudding

MRS. W. J. FRASER.



One quart of milk, one pint of bread crumbs, one tea cup of sugar, three

eggs, three tablespoonfuls of chocolate, one half teaspoonful essence of

vanilla. Let the milk come to a boil, scald the bread crumbs, when

almost cool, beat the yolks of three eggs, add sugar and chocolate, to

the bread and milk. Bake one half hour, slow oven. When cool, beat the

whites of three eggs and put meringues.

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Chocolate Pudding

One pint milk, four tablespoonfuls sugar, one teaspoonful vanilla, salt,

two tablespoonfuls cornstarch, one tablespoonful cocoa, cinnamon.

Thoroughly blend together the dry cornstarch and cocoa, then dissolve

with a little cold milk and reduce to a pouring state, add vanilla. Heat

the milk in a double boiler, add sugar and a pinch of cinnamon and salt;

when scalding hot, pour in cornstarch and cocoa mixture and stir

carefully until it thickens well. Turn into wet molds. Serve with plain

or whipped cream. Garnish with Maraschino cherry.

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Chocolate Pudding

One pint milk, one pint bread crumbs, yolks of three eggs, one-half

teaspoon vanilla, five tablespoonfuls grated chocolate. Scald the milk,

add bread crumbs and chocolate. Take from fire and add one-half cup

sugar and the beaten yolks. Bake in pudding dish fifteen minutes. Make

meringue of whites of eggs and three tablespoonfuls of powdered sugar.

Spread over pudding and brown. Serve warm or cold, with cream, plain or

whipped.

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Chocolate Pudding

1 pint milk, 3 sticks grated chocolate, boil until thick, then set away

to cool, 5 eggs, whites and yolks beaten separately, 3 tablespoons

sugar, beat sugar light with the yolks, and to this add 1 cup cracker

flour, 1 teaspoon vanilla, and the whites, last. Put all this in the

chocolate, and let boil one and a half hours in a well-buttered form.

Serve with whipped cream.

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Chocolate Pudding

Beat one-quarter of a pound of butter to a cream and stir in six egg

yolks, one at a time, then add a quarter of a pound of fine, sweet

chocolate grated, a cup of almonds blanched and chopped fine, six

tablespoonfuls of granulated sugar and one tablespoonful of citron cut

very fine, beat the six whites of eggs to a stiff froth and stir in at

the last. Pour into a mould and boil three-quarters of an hour and send

to the table hot with whipped cream poured around it, or any fine sauce

served in a sauceboat.









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