Dessert
Chocolate pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a good custard of a quart of milk, the yolk of five eggs and a cupful of sugar.
- Have ready two tablespoonfuls of cornstarch wet with cold milk.
- When the custard is hot, take from the fire, stir this in, with four tablespoonfuls of grated, unsweetened chocolate.
- Turn into a buttered pudding-dish and bake, covered, for half an hour.
- Draw to the door of the oven and spread with a stiff meringue made of the whites whipped light with two tablespoonfuls of powdered sugar and a teaspoonful of vanilla.
- Return to the oven for one minute, or until the meringue is “set.” Eat cold with whipped cream.
Historical transcription
Source method
- 1
Make a good custard of a quart of milk, the yolk of five eggs and a cupful of sugar. Have ready two tablespoonfuls of cornstarch wet with cold milk. When the custard is hot, take from the fire, stir this in, with four tablespoonfuls of grated, unsweetened chocolate. Turn into a buttered pudding-dish and bake, covered, for half an hour. Draw to the door of the oven and spread with a stiff meringue made of the whites whipped light with two tablespoonfuls of powdered sugar and a teaspoonful of vanilla. Return to the oven for one minute, or until the meringue is “set.”
- 2
Eat cold with whipped cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.